Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
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....
Guardado en:
Autores principales: | , , |
---|---|
Formato: | Artículo |
Lenguaje: | Inglés |
Publicado: |
Elsevier
2020
|
Materias: | |
Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/9793 |
Aporte de: |
id |
I33-R139123456789-9793 |
---|---|
record_format |
dspace |
institution |
Universidad Católica Argentina |
institution_str |
I-33 |
repository_str |
R-139 |
collection |
Repositorio Institucional de la Universidad Católica Argentina (UCA) |
language |
Inglés |
topic |
GELES ALIMENTICIOS CUAJO PROTEINA DE LECHE |
spellingShingle |
GELES ALIMENTICIOS CUAJO PROTEINA DE LECHE Galante, Micaela Boeris, Valeria Risso, Patricia H. Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
topic_facet |
GELES ALIMENTICIOS CUAJO PROTEINA DE LECHE |
description |
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. |
format |
Artículo |
author |
Galante, Micaela Boeris, Valeria Risso, Patricia H. |
author_facet |
Galante, Micaela Boeris, Valeria Risso, Patricia H. |
author_sort |
Galante, Micaela |
title |
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
title_short |
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
title_full |
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
title_fullStr |
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
title_full_unstemmed |
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
title_sort |
evaluation of the effect of gleditsia amorphoides gum on the properties of rennet-induced milk protein gels |
publisher |
Elsevier |
publishDate |
2020 |
url |
https://repositorio.uca.edu.ar/handle/123456789/9793 |
work_keys_str_mv |
AT galantemicaela evaluationoftheeffectofgleditsiaamorphoidesgumonthepropertiesofrennetinducedmilkproteingels AT boerisvaleria evaluationoftheeffectofgleditsiaamorphoidesgumonthepropertiesofrennetinducedmilkproteingels AT rissopatriciah evaluationoftheeffectofgleditsiaamorphoidesgumonthepropertiesofrennetinducedmilkproteingels |
bdutipo_str |
Repositorios |
_version_ |
1764820528582885380 |