Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of gelation and textural and microstructural properties of CMP, gelatin and CMP-ge...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v84_n_p102_Morales |
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todo:paper_09639969_v84_n_p102_Morales2023-10-03T15:54:46Z Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide Morales, R. Martinez, M.J. Pilosof, A.M.R. Casein glycomacropeptide Gel Gelatin Interactions Texture Beam plasma interactions Casein Gels Textures Casein glycomacropeptide Critical gelling concentrations Gelatin Gelatin gels Micro-structural properties Mixed gel Mixed systems Synergistic effect Gelation The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of gelation and textural and microstructural properties of CMP, gelatin and CMP-gelatin systems at pH 3.5 and pH 6.5 were determined. Size particle of gelatin increased by decreasing temperature from 35 °C to 5 °C, while no differences were observed in the size particle of CMP. At pH 6.5 the critical gelling concentration of gelatin was 1.5% and CMP did not gel, but the behavior of mixed systems was similar to gelatin. The more relevant result was observed at pH 3.5 since at concentrations in which CMP and gelatin did not gel on its own, the mixed systems gelled suggesting a synergistic effect. © 2016 Elsevier Ltd. Fil:Martinez, M.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v84_n_p102_Morales |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Casein glycomacropeptide Gel Gelatin Interactions Texture Beam plasma interactions Casein Gels Textures Casein glycomacropeptide Critical gelling concentrations Gelatin Gelatin gels Micro-structural properties Mixed gel Mixed systems Synergistic effect Gelation |
| spellingShingle |
Casein glycomacropeptide Gel Gelatin Interactions Texture Beam plasma interactions Casein Gels Textures Casein glycomacropeptide Critical gelling concentrations Gelatin Gelatin gels Micro-structural properties Mixed gel Mixed systems Synergistic effect Gelation Morales, R. Martinez, M.J. Pilosof, A.M.R. Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| topic_facet |
Casein glycomacropeptide Gel Gelatin Interactions Texture Beam plasma interactions Casein Gels Textures Casein glycomacropeptide Critical gelling concentrations Gelatin Gelatin gels Micro-structural properties Mixed gel Mixed systems Synergistic effect Gelation |
| description |
The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of gelation and textural and microstructural properties of CMP, gelatin and CMP-gelatin systems at pH 3.5 and pH 6.5 were determined. Size particle of gelatin increased by decreasing temperature from 35 °C to 5 °C, while no differences were observed in the size particle of CMP. At pH 6.5 the critical gelling concentration of gelatin was 1.5% and CMP did not gel, but the behavior of mixed systems was similar to gelatin. The more relevant result was observed at pH 3.5 since at concentrations in which CMP and gelatin did not gel on its own, the mixed systems gelled suggesting a synergistic effect. © 2016 Elsevier Ltd. |
| format |
JOUR |
| author |
Morales, R. Martinez, M.J. Pilosof, A.M.R. |
| author_facet |
Morales, R. Martinez, M.J. Pilosof, A.M.R. |
| author_sort |
Morales, R. |
| title |
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| title_short |
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| title_full |
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| title_fullStr |
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| title_full_unstemmed |
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| title_sort |
dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide |
| url |
http://hdl.handle.net/20.500.12110/paper_09639969_v84_n_p102_Morales |
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AT moralesr dynamicsofgelationtexturalandmicrostructuralpropertiesofgelatingelsinthepresenceofcaseinglycomacropeptide AT martinezmj dynamicsofgelationtexturalandmicrostructuralpropertiesofgelatingelsinthepresenceofcaseinglycomacropeptide AT pilosofamr dynamicsofgelationtexturalandmicrostructuralpropertiesofgelatingelsinthepresenceofcaseinglycomacropeptide |
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