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Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels.

Abstract：

:The aim of this study was to investigate the role of process conditions and system composition on the acid-induced gelation of a mixture of milk protein and gum tragacanth. This was studied by determining the effects of co-solute (lactose) addition (3, 5 and 7%) and gelation temperature (25, 37 and 45°C) on the mixture's rheological properties and microstructure using a combination of techniques including small-deformation rheology and scanning electron microscopy. The presence of lactose played an important role in the microstructure formation of gels but did not change most rheological properties. The microstructure of gels formed in the presence of lactose was coarser and more particulate, but less interconnected; this can be explained by lactose's role in improving protein aggregation. Gels prepared at a lower temperature had a high structure strength, as indicated by their high storage modulus, τ(f) and G(f) values. Low gelation temperature also caused a more branched and homogenous microstructure.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Hatami M,Nejatian M,Mohammadifar MA

doi

10.1016/j.ijbiomac.2012.02.026

subject

Has Abstract

pub_date

2012-05-01 00:00:00

pages

1109-15

issue

4

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(12)00080-3

journal_volume

50

pub_type

杂志文章

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