Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

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The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different co...

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Autores principales: Galante, Micaela, Boeris, Valeria, Álvarez, Estela, Risso, Patricia Hilda
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Taylor & Francis 2020
Materias:
Proteínas de la Leche
Hidrocoloides
Goma Guar
Proteínas de la Leche/química
Texture
Acceso en línea:http://hdl.handle.net/2133/19486
http://hdl.handle.net/2133/19486
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-19486
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Proteínas de la Leche
Hidrocoloides
Goma Guar
Proteínas de la Leche/química
Texture
spellingShingle Proteínas de la Leche
Hidrocoloides
Goma Guar
Proteínas de la Leche/química
Texture
Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia Hilda
Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
topic_facet Proteínas de la Leche
Hidrocoloides
Goma Guar
Proteínas de la Leche/química
Texture
description The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG.
format article
artículo
publishedVersion
author Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia Hilda
author_facet Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia Hilda
author_sort Galante, Micaela
title Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
title_short Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
title_full Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
title_fullStr Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
title_full_unstemmed Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
title_sort microstructural and textural properties of rennet-induced milk protein gel: effect of guar gum
publisher Taylor & Francis
publishDate 2020
url http://hdl.handle.net/2133/19486
http://hdl.handle.net/2133/19486
work_keys_str_mv AT galantemicaela microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
AT boerisvaleria microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
AT alvarezestela microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
AT rissopatriciahilda microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
bdutipo_str Repositorios
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