Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-delta-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the N...

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Detalles Bibliográficos
Autores principales: Hidalgo, María Eugenia, Armendariz, Mirta, Wagner, Jorge Ricardo, Risso, Patricia Hilda
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: MDPI 2017
Materias:
Protein-polysaccharide interactions
Thermodynamic compatibility
Experimental design
Digital images analysis
Acceso en línea:http://hdl.handle.net/2133/9281
http://hdl.handle.net/2133/9281
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-9281
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 Protein-polysaccharide interactions
Thermodynamic compatibility
Experimental design
Digital images analysis
spellingShingle Protein-polysaccharide interactions
Thermodynamic compatibility
Experimental design
Digital images analysis
Hidalgo, María Eugenia
Armendariz, Mirta
Wagner, Jorge Ricardo
Risso, Patricia Hilda
Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
topic_facet Protein-polysaccharide interactions
Thermodynamic compatibility
Experimental design
Digital images analysis
description The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-delta-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions.
format article
artículo
publishedVersion
author Hidalgo, María Eugenia
Armendariz, Mirta
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author_facet Hidalgo, María Eugenia
Armendariz, Mirta
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author_sort Hidalgo, María Eugenia
title Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
title_short Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
title_full Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
title_fullStr Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
title_full_unstemmed Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
title_sort effect of xanthan gum on the rheological behavior and microstructure of sodium caseinate acid gels
publisher MDPI
publishDate 2017
url http://hdl.handle.net/2133/9281
http://hdl.handle.net/2133/9281
work_keys_str_mv AT hidalgomariaeugenia effectofxanthangumontherheologicalbehaviorandmicrostructureofsodiumcaseinateacidgels
AT armendarizmirta effectofxanthangumontherheologicalbehaviorandmicrostructureofsodiumcaseinateacidgels
AT wagnerjorgericardo effectofxanthangumontherheologicalbehaviorandmicrostructureofsodiumcaseinateacidgels
AT rissopatriciahilda effectofxanthangumontherheologicalbehaviorandmicrostructureofsodiumcaseinateacidgels
bdutipo_str Repositorios
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