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Stabilization of _S-Casein by Carrageenan¹

Department of Dairy Technology, Ohio State University, Columbus

ABSTRACT

The hydrophilic colloid, carrageenan, stabilizes _s-casein against precipitation by calcium ions by an interaction between _s-casein and a component which may be present in both - and -carrageenan. This component occurs predominantly in the -fraction. The resulting complex resembles the alpha-casein complex, but it is not acted upon by rennin. The -carrageenan fraction imparted stability when mixed with _s-casein in the weight ratio of 1:5, whereas the -carrageenan fraction was fully effective only at a ratio above 2:5. The heat stability of the calcium/carrageenan/_s-casein complex was greater than the corresponding calcium/-casein/_s-casein complex. No significant stabilization of _s-casein was produced by chondroitin sulphate, heparin, alginate, carboxymethylcellulose, guar gum, or locust bean gum.

¹ Article no. 6–67, Department of Dairy Technology. This investigation was supported by Public Health Service Research Grant no. EF 00748-02 from the Division of Environmental Engineering and Food Protection.