https://www.selleckchem.com/pr....oducts/ac-fltd-cmk.h
Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of oyster protein (OP treated with high-pressure homogenization were investigated. Rheological results showed that κ-carrageenan improved the storage modulus of OP, and the higher concentration of κ-carrageenan accelerated the gelation of OP. The second derivative of infrared spectroscopy
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