MIXED GELS MADE FROM PROTEIN AND KAPPA-CARRAGEENAN

The rheological behavior of mixed gels made from soy or pea protein co ncentrates with the addition of kappa-carrageenan was investigated usi ng uniaxial compression and dynamic measurements. Pea protein concentr ate (PPC) exhibited greater synergy with K-carrageenan than soy protei n concentrate (SPC) in relation to gel strength, gel stiffness and pH stability. A modified Takanayagi treatment of dynamic measurements ind icated a shift in the continuous phase from protein to K-carrageenan a t concentrations of 4-8% kappa-ccarrageenan in the total solids. This shift occurred at lower concentrations when PPC was used compared to S PC. Copyright (C) 1996 Elsevier Science Ltd.