INTERACTIONS IN CASEIN MICELLES/ IOTA-CARRAGEENAN SYSTEMS: INFLUENCE OF THE PROTEIN / POLYSACCHARIDE RATIO

Iota-carrageenan (0.002 - 0.5wt%) / casein micelles (0.005 - 3wt%) mixed systems have been studied in the presence of 0.1 M NaCl by rheology and DSC. Rheological properties of carrageenan gels and the helix to coil transition monitored by DSC experiments are modified by the addition of casein micelles. The casein micelle / carrageenan ratio seems to have an effect on the evolution of thermo-mechanic properties of those mixed systems.