Impact of urea on the microstructure of commercial canola protein-carrageenan network: A research note

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biopolymers, structure, canola protein, microscopy, carrageenan


Biopolymer mixtures contribute to network formation in food systems. The effects of pH and urea on the structural ordering of canola protein isolate-κ-carrageenan (CPI-κ-CAR) gels were assessed using scanning electron microscopy (SEM). At pH 6, loosely-crosslinked CPI networks with large empty pores were produced whereas tightly-crosslinked structures were displayed at pH 10. The structure of CPI network was greatly improved when CPI and κ-CAR were mixed, indicating a synergistic behaviour between the two macromolecules. Urea affected the structural arrangement and interactions involved in the formation CPI-κ-CAR gels. Urea-treated gels showed excessive network disruption and breakdown. The microstructural results support the involvement of disulfide bonds and noncovalent interactions in the structural arrangement of CPI-κ-CAR networks.

Recommended Citation

Uruakpa, F. O., and S. D. Arntfield. "Impact of urea on the microstructure of commercial canola protein–carrageenan network: A research note." International journal of biological macromolecules 38, no. 2 (2006): 115-119.

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Biomedical Sciences