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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2016
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v84_n_p102_Morales http://hdl.handle.net/20.500.12110/paper_09639969_v84_n_p102_Morales |
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paper:paper_09639969_v84_n_p102_Morales2023-06-08T15:58:29Z Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide Martínez, María Julia Pilosof, Ana María Renata 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. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v84_n_p102_Morales 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 Martínez, María Julia Pilosof, Ana María Renata 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. |
| author |
Martínez, María Julia Pilosof, Ana María Renata |
| author_facet |
Martínez, María Julia Pilosof, Ana María Renata |
| author_sort |
Martínez, María Julia |
| 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 |
| publishDate |
2016 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v84_n_p102_Morales http://hdl.handle.net/20.500.12110/paper_09639969_v84_n_p102_Morales |
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AT martinezmariajulia dynamicsofgelationtexturalandmicrostructuralpropertiesofgelatingelsinthepresenceofcaseinglycomacropeptide AT pilosofanamariarenata dynamicsofgelationtexturalandmicrostructuralpropertiesofgelatingelsinthepresenceofcaseinglycomacropeptide |
| _version_ |
1768545747538542592 |