Heat-induced changes in dairy products containing sucrose

The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant ra...

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Autores principales:	Rozycki, S.D., Buera, M.P., Pauletti, M.S.
Formato:	JOUR
Materias:	Colour Concentrated milk Fluorescence Kinetics Thermal gelation casein sucrose article controlled study energy fluorescence gelation high temperature kinetics mathematical model micelle milk pH
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p67_Rozycki
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03088146_v118_n1_p67_Rozycki
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spelling	todo:paper_03088146_v118_n1_p67_Rozycki2023-10-03T15:22:52Z Heat-induced changes in dairy products containing sucrose Rozycki, S.D. Buera, M.P. Pauletti, M.S. Colour Concentrated milk Fluorescence Kinetics Thermal gelation casein sucrose article controlled study energy fluorescence gelation high temperature kinetics mathematical model micelle milk pH The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena. © 2009 Elsevier Ltd. All rights reserved. Fil:Buera, M.P. 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_03088146_v118_n1_p67_Rozycki
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Colour Concentrated milk Fluorescence Kinetics Thermal gelation casein sucrose article controlled study energy fluorescence gelation high temperature kinetics mathematical model micelle milk pH
spellingShingle	Colour Concentrated milk Fluorescence Kinetics Thermal gelation casein sucrose article controlled study energy fluorescence gelation high temperature kinetics mathematical model micelle milk pH Rozycki, S.D. Buera, M.P. Pauletti, M.S. Heat-induced changes in dairy products containing sucrose
topic_facet	Colour Concentrated milk Fluorescence Kinetics Thermal gelation casein sucrose article controlled study energy fluorescence gelation high temperature kinetics mathematical model micelle milk pH
description	The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena. © 2009 Elsevier Ltd. All rights reserved.
format	JOUR
author	Rozycki, S.D. Buera, M.P. Pauletti, M.S.
author_facet	Rozycki, S.D. Buera, M.P. Pauletti, M.S.
author_sort	Rozycki, S.D.
title	Heat-induced changes in dairy products containing sucrose
title_short	Heat-induced changes in dairy products containing sucrose
title_full	Heat-induced changes in dairy products containing sucrose
title_fullStr	Heat-induced changes in dairy products containing sucrose
title_full_unstemmed	Heat-induced changes in dairy products containing sucrose
title_sort	heat-induced changes in dairy products containing sucrose
url	http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p67_Rozycki
work_keys_str_mv	AT rozyckisd heatinducedchangesindairyproductscontainingsucrose AT bueramp heatinducedchangesindairyproductscontainingsucrose AT paulettims heatinducedchangesindairyproductscontainingsucrose
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Heat-induced changes in dairy products containing sucrose

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