Heat induced aggregation and gelation of beta-lactoglobulin in the presence of kappa-carrageenan

The effect of addition of kappa-carrageenan on heat induced aggregation of beta-lactoglobulin is investigated. The gel time of beta-lactoglobulin at p H 7 and 0.1 M salt is strongly reduced if kappa-carrageenan is added. The s tructure of the aggregates was studied using scattering techniques and is s hown not to be modified by the presence of kappa-carrageenan. The kinetics of the early stage of the aggregation is unaffected by kappa-carrageenan, b ut the larger scale aggregation leading to gel formation is accelerated if kappa-carrageenan is present. (C) 1998 Elsevier Science Ltd. All rights res erved.