Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food
Protein gels have attired attention since they allow structuring foods with no trans or saturated fats. The effects of protein concentration and sucrose addition on gelation kinetics and on physical properties of sodium caseinate (NaCas)/sunflower oil emulsion-based gels were studied by two methods:...
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Springer New York LLC
2016
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| LEADER | 12999caa a22010577a 4500 | ||
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| 003 | AR-BaUEN | ||
| 005 | 20230518205620.0 | ||
| 008 | 190411s2016 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84957562768 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Montes de Oca-Ávalos, J.M. | |
| 245 | 1 | 0 | |a Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food |
| 260 | |b Springer New York LLC |c 2016 | ||
| 270 | 1 | 0 | |m Herrera, M.L.; Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires (UBA), Facultad de Ingeniería, 1127 Las Heras, Argentina; email: mlidiaherrera@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Protein gels have attired attention since they allow structuring foods with no trans or saturated fats. The effects of protein concentration and sucrose addition on gelation kinetics and on physical properties of sodium caseinate (NaCas)/sunflower oil emulsion-based gels were studied by two methods: a new application of backscattering of light (BS) using a Turbiscan equipment and by dynamic oscillatory rheology. Structure of gels was also described by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Tgel values decreased with increasing sucrose or NaCas concentration. BS method sensed early changes in structure, while rheological measurements were less sensitive to those changes. However, tendencies found by rheological measurements were the same as the ones found by BS experiments. CLSM images of gels formed from emulsions containing high sucrose and protein concentrations had big oil droplets that were not present in initial emulsions. Gels with sucrose concentrations between 15 and 30 wt/wt% released oil. SAXS patterns showed that NaCas nanoaggregate sizes in the aqueous phase were smaller with increasing sucrose concentration. Polar groups of protein interacted with sucrose, and therefore, interactions among protein molecules diminished. As a result of weaker protein molecule interactions, nanoaggregates were smaller. However, this effect was beneficial. In the macroscale, rheological properties and visual appearance of gels were improved. The gel formulated with 5 wt/wt% NaCas and 10 wt/wt% sucrose had a smooth surface and was stable to syneresis and oil release. This formulation was a good alternative to trans fat. © 2016, Springer Science+Business Media New York. |l eng | |
| 593 | |a Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires (UBA), Facultad de Ingeniería, 1127 Las Heras, Buenos Aires, Argentina | ||
| 593 | |a Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires (UBA), 1428 Ciudad Universitaria, Buenos Aires, Argentina | ||
| 593 | |a Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, San Martín, Provincia de Buenos Aires 1650, Argentina | ||
| 690 | 1 | 0 | |a CASEINATE GELS |
| 690 | 1 | 0 | |a CONFOCAL LASER SCANNING MICROSCOPY |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a SMALL ANGLE X-RAY SCATTERING |
| 690 | 1 | 0 | |a TURBISCAN |
| 690 | 1 | 0 | |a CONFOCAL MICROSCOPY |
| 690 | 1 | 0 | |a ELASTICITY |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 690 | 1 | 0 | |a EMULSIONS |
| 690 | 1 | 0 | |a GELATION |
| 690 | 1 | 0 | |a LASER APPLICATIONS |
| 690 | 1 | 0 | |a MOLECULES |
| 690 | 1 | 0 | |a OILS AND FATS |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a SODIUM |
| 690 | 1 | 0 | |a SODIUM COMPOUNDS |
| 690 | 1 | 0 | |a SUGAR (SUCROSE) |
| 690 | 1 | 0 | |a SURFACE ANALYSIS |
| 690 | 1 | 0 | |a X RAY SCATTERING |
| 690 | 1 | 0 | |a CASEINATE GELS |
| 690 | 1 | 0 | |a CONFOCAL LASER SCANNING MICROSCOPY |
| 690 | 1 | 0 | |a OSCILLATORY RHEOLOGIES |
| 690 | 1 | 0 | |a PROTEIN CONCENTRATIONS |
| 690 | 1 | 0 | |a RHEOLOGICAL MEASUREMENTS |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTY |
| 690 | 1 | 0 | |a SUCROSE CONCENTRATION |
| 690 | 1 | 0 | |a TURBISCAN |
| 690 | 1 | 0 | |a GELS |
| 700 | 1 | |a Huck-Iriart, C. | |
| 700 | 1 | |a Candal, R.J. | |
| 700 | 1 | |a Herrera, M.L. | |
| 773 | 0 | |d Springer New York LLC, 2016 |g v. 9 |h pp. 981-992 |k n. 6 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
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