Impact of urea on the microstructure of commercial canola protein-carrageenan network: a research note.
Biopolymer mixtures contribute to network formation in food systems. The effects of pH and urea on the structural ordering of canola protein isolate-kappa-carrageenan (CPI-kappa-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 kappa-CAR were mixed, indicating a synergistic behaviour between the two macromolecules. Urea affected the structural arrangement and interactions involved in the formation CPI-kappa-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-kappa-CAR networks.
Department of Food Science, University of Manitoba, Winnipeg, Man., Canada R3T 2N2. Ojiugou@yahoo.com
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D001704:Biopolymers / Q000737:chemistry; D002351:Carrageenan / Q000737:chemistry*; D003432:Cross-Linking Reagents / Q000494:pharmacology; D004591:Electrophoresis, Polyacrylamide Gel; D019649:Food Industry; D005782:Gels; D006863:Hydrogen-Ion Concentration; D008855:Microscopy, Electron, Scanning; D010940:Plant Proteins / Q000737:chemistry / Q000187:drug effects*; D014508:Urea / Q000494:pharmacology*
D001704:Biopolymers; D003432:Cross-Linking Reagents; D005782:Gels; D010940:Plant Proteins; D014508:Urea; D002351:Carrageenan