Physical and chemical interactions between caseinomacropeptide and carboxymethylcellulose

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Vania de Cassia da Fonseca Burgard

Federal University of Technology â�� Paran�¡, Brazil

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

The interaction between hydrocolloids is very important for food industry, changes in pH or ionic strength of the aqueous phase, the protein-polysaccharide interaction force passes from attraction to repulsion or vice-versa. Caseinomacropeptide (CMP) is a terminal peptide composed of 64 amino acids produced by the cleavage of k-casein within the Phe105-Met106 bond in the cheese manufacturing process with rennet. Carboxymethylcellulose (CMC) is a linear anion polymer obtained from cellulose which may be chemically modified by esterification of glucose molecules to obtain a hydrosoluble macromolecule at room temperature. CMP and CMC interact at different concentration and pH (2, 4 and 6.5). In aqueous solution, the formation of soluble and insoluble complexes occurs at pH 4. The interaction between CMC and CMP is electrostatic and the rheological behavior shifted from shear-thickening to shear-thinning with polysaccharides. The addition of carboxymethylcellulose (CMC) in caseinomacropeptide (CMP) acid gels results in phase separation and opacity increased in the presence of hydrocolloids.

Biography :

Email: vaniaburgardt@gmail.com