Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments

NMR PGSTE diffusion experiments are used to characterise the gelling behaviour of carrageenan mixtures and whey protein mixtures. The structure of developing networks can be observed as a function of the composition of the mixture (concentration of hydrocolloids, sugars and salts), the measuring temperature, and the protein denaturation, depending on the denaturation temperature and duration. Besides the fundamental aspects of these preliminary studies, these data are helpful for modelling processes sufficiently precisely for industrial production, to guarantee specific properties concerning the flow-, gelling- and syneresis/storage-behaviour and the texture and sensorial behaviour of food products, and to realise a process and quality control of thermal protein denaturation and hydrocolloid gelling processes. Therefore, further quantitative correlations between macroscopic quantities and the available NMR parameters must be established to trigger industrial applications of NMR diffusion experiments.