Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures

The aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer’s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase sy...

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Detalles Bibliográficos
Autores principales: Hidalgo, María Eugenia, Fontana, Manuel, Armendariz, Mirta, Riquelme, Bibiana Doris, Wagner, Jorge Ricardo, Risso, Patricia Hilda
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Springer 2018
Materias:
Microstructure
Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Experiment Design
Acceso en línea:http://hdl.handle.net/2133/10480
http://hdl.handle.net/2133/10480
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-10480
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 Microstructure
Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Experiment Design
spellingShingle Microstructure
Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Experiment Design
Hidalgo, María Eugenia
Fontana, Manuel
Armendariz, Mirta
Riquelme, Bibiana Doris
Wagner, Jorge Ricardo
Risso, Patricia Hilda
Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
topic_facet Microstructure
Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Experiment Design
description The aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer’s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase systems were formed. Aggregation (at low NaCAS concentrations) and gelation (at high NaCAS concentrations) processes were analyzed through the use of full and fractional factorial experiment designs, using turbidimetric and rheological techniques. Finally, the gel images were obtained by confocal laser scanning microscopy and the images were analyzed. Results showed that at low NaCAS concentrations, the presence of GG affects the pH at which aggregation begins but was not significant for the time at which aggregation begins. On the other hand, at high NaCAS concentrations, the concentration of GG only affected significantly the elastic character of acid gels. As polysaccharide concentration increases, the gels obtained were weaker and with larger pores. Also, the formation of NaCAS droplet-shaped structures at certain biopolymer ratio was observed. The presence of GG affects both the rate of gelation and phase separation, which, in turn, determine the type of gel microstructure. Phase separation seems to occur prior to protein gelation because the protein gel network is discontinued, hindering the gel compactness and reducing gel strength. In summary, GG modifies NaCAS stabilization (self-association and phase separation) and the viscoelasticity and microstructure of NaCAS acid gels. The control of such processes and properties would allow obtaining mixture gels with different textures.
format article
artículo
publishedVersion
author Hidalgo, María Eugenia
Fontana, Manuel
Armendariz, Mirta
Riquelme, Bibiana Doris
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author_facet Hidalgo, María Eugenia
Fontana, Manuel
Armendariz, Mirta
Riquelme, Bibiana Doris
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author_sort Hidalgo, María Eugenia
title Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_short Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_full Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_fullStr Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_full_unstemmed Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_sort acid-induced aggregation and gelation of sodium caseinate-guar gum mixtures
publisher Springer
publishDate 2018
url http://hdl.handle.net/2133/10480
http://hdl.handle.net/2133/10480
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AT riquelmebibianadoris acidinducedaggregationandgelationofsodiumcaseinateguargummixtures
AT wagnerjorgericardo acidinducedaggregationandgelationofsodiumcaseinateguargummixtures
AT rissopatriciahilda acidinducedaggregationandgelationofsodiumcaseinateguargummixtures
bdutipo_str Repositorios
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