Submitted to: Meeting Abstract
Publication Acceptance Date: May 3, 2004
Publication Date: August 1, 2004
Citation: Farrell, H.M., Hoagland, P.D., Gutierrez, A.M. 2004. ABSTRACT.AMERICAN Chemical Society Annual Meeting. K-Carrageenan Interactions With Bovine And Caprine Caseins As Shown By Sedimentation And Nmr Relaxation Techniques.

Technical Abstract: Polysaccharide-protein interactions play important roles in many food systems; in particular, added k-carrageenan in milk systems is important in determining many functional and sensory properties. The effects of salt (NaCl) on the solubility and hydration characteristics of k-carrageenan-casein systems from bovine and caprine milks have been determined by means of sedimentation and NMR 17O relaxation experiments. The data show interactions between the two polymers, which are salt dependent, arguing for primarily electrostatic interactions. The comparison of the bovine and caprine caseinates is of interest because goats produce two distinct casein mixtures, based upon their genetic lines; it is thus possible to compare natural mixtures of the four major casein components for their interactions with k-carrageenan. Studies on bovine milks have suggested that the main point of interaction between the caseins and k-carrageenan is with k-casein. Comparison of the NMR and solubility data for caprine caseinates suggests that alpha-s2-casein may be more important. These experimental observations are in accord with surface potentials of molecular models of the caseinates.