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Título : | Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels | Autor : | Galante, Micaela Boeris, Valeria Risso, Patricia H. |
Palabras clave : | GELES ALIMENTICIOS; CUAJO; PROTEINA DE LECHE | Fecha de publicación : | 2019 | Editorial : | Elsevier | Cita : | Galante, M., Boeris, V., Risso, P.H. Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels [en línea]. International Dairy Journal. 2019, 97. doi:10.1016/j.idairyj.2019.06.008 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9793 | Resumen : | Abstract: The study and characterisation of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this study, the phase and rheological behaviour of milk protein/espina corona gum (MP/ECG) mixtures were evaluated. These mixtures presented a segregative phase separation and a rheological behaviour proportional to the ECG concentration. Microstructural analysis, textural parameters and water-holding capacity of gels obtained from MP/ECG mixed systems using rennet as gelling agent were determined. At high ECG concentrations (≥0.05%, w/v), the gel microstructure changed from a coarse strand to a bicontinous microstructure. Such microstructural changes affected the textural parameters, firmness and break point, and the water-holding capacity of the gels. The results obtained in this work could be explained by the interplay between the segregative interaction of the biopolymers and the rennet-induced gelation rate. | URI : | https://repositorio.uca.edu.ar/handle/123456789/9793 | ISSN : | 0958-6946 (impreso) 1879-0143 (online) |
Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | 10.1016/j.idairyj.2019.06.008 | Derechos: | Acceso abierto. 12 meses de embargo |
Appears in Collections: | Artículos |
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evaluation-effect-gleditsia-amorphoides.pdf | 1,4 MB | Adobe PDF | View/Open | |
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