Abstract
An investigation was made for clarifying the effect of milk on the physical properties of mixed gels using several kinds of gelatin and κ-carrageenan. The obtained results ware as follows.
1) The rupture stress of mixed gels using gelatins (alkali and acid processed gelatin) and carrageenan-B (the sulfur content is high) for the addition of milk was higher than that of the control mixed gel.
2) The rupture stress of mixed gels using acid processed gelatin and κ-carrageenan A-(the sulfur content is low) for the addition of milk was much higher than that of the mixed gel using κ-carrageenan-B.
3) The values of the rupture stress of mixed gels increased with the ascent of the pH for mixed solutions.
4) The rupture stress of mixed gels using alkali processed gelatin and κ-carrageenan-A decreased with the addition of calcium chloride, however that of the mixed gels using alkali processed gelatin and κ-carrageenan-B or acid processed gelatin and each κ-carrageenan increased.
5) The rupture stress of mixed gels using alkali processed gelatin and κ-carrageenan-B or acid processed gelatin and each κ-carrageenan decreased with the addition of casein.
