A casein-kappa 2 type carrageenan complex gel and its use in processed cheese

Abstract

The application discloses a casein-kappa 2 type carrageenan compound gel and application of the compound gel in reprocessed cheese, and the compound gel comprises casein, kappa 2 type carrageenan and a second carrageenan; wherein the kappa 2 type carrageenan is kappa 2-1 carrageenan, and the molar ratio of kappa / i disaccharide units of the kappa 2-1 carrageenan is 3:1; and the second carrageenan is kappa type carrageenan or iota type carrageenan. The kappa 2-1 carrageenan with the molar ratio of kappa / i disaccharide units of 3:1 is compounded with the kappa type or iota type carrageenan, the covalent hybrid structure characteristics of the kappa 2-1 carrageenan are utilized, the kappa units and the iota units synergistically act on the same molecular chain, a synergistic gel network with the kappa units providing a rigid skeleton and the iota units imparting flexibility is formed, and the defects of the single kappa type carrageenan, such as brittleness, poor water holding property, and the single iota type carrageenan, such as insufficient thermal stability and soft structure, are effectively made up.

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