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

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Abstract: 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 diffe...

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Autores principales: Galante, Micaela, Boeris, Valeria, Álvarez, Estela, Risso, Patricia H.
Formato: Artículo
Lenguaje:Inglés
Publicado: Taylor & Francis 2020
Materias:
PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9551
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-9551
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 PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
spellingShingle PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia H.
Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
topic_facet PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
description Abstract: 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 Artículo
author Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia H.
author_facet Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia H.
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 https://repositorio.uca.edu.ar/handle/123456789/9551
work_keys_str_mv AT galantemicaela microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
AT boerisvaleria microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
AT alvarezestela microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
AT rissopatriciah microstructuralandtexturalpropertiesofrennetinducedmilkproteingeleffectofguargum
bdutipo_str Repositorios
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