Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

Abstract: The study and characterisation of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this study, the phase and rheological behaviour of milk protein/espina corona gum (MP/ECG) mixtures were evaluated....

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Detalles Bibliográficos
Autores principales: Galante, Micaela, Boeris, Valeria, Risso, Patricia H.
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
GELES ALIMENTICIOS
CUAJO
PROTEINA DE LECHE
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9793
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-9793
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 GELES ALIMENTICIOS
CUAJO
PROTEINA DE LECHE
spellingShingle GELES ALIMENTICIOS
CUAJO
PROTEINA DE LECHE
Galante, Micaela
Boeris, Valeria
Risso, Patricia H.
Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
topic_facet GELES ALIMENTICIOS
CUAJO
PROTEINA DE LECHE
description Abstract: The study and characterisation of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this study, the phase and rheological behaviour of milk protein/espina corona gum (MP/ECG) mixtures were evaluated. These mixtures presented a segregative phase separation and a rheological behaviour proportional to the ECG concentration. Microstructural analysis, textural parameters and water-holding capacity of gels obtained from MP/ECG mixed systems using rennet as gelling agent were determined. At high ECG concentrations (≥0.05%, w/v), the gel microstructure changed from a coarse strand to a bicontinous microstructure. Such microstructural changes affected the textural parameters, firmness and break point, and the water-holding capacity of the gels. The results obtained in this work could be explained by the interplay between the segregative interaction of the biopolymers and the rennet-induced gelation rate.
format Artículo
author Galante, Micaela
Boeris, Valeria
Risso, Patricia H.
author_facet Galante, Micaela
Boeris, Valeria
Risso, Patricia H.
author_sort Galante, Micaela
title Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
title_short Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
title_full Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
title_fullStr Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
title_full_unstemmed Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
title_sort evaluation of the effect of gleditsia amorphoides gum on the properties of rennet-induced milk protein gels
publisher Elsevier
publishDate 2020
url https://repositorio.uca.edu.ar/handle/123456789/9793
work_keys_str_mv AT galantemicaela evaluationoftheeffectofgleditsiaamorphoidesgumonthepropertiesofrennetinducedmilkproteingels
AT boerisvaleria evaluationoftheeffectofgleditsiaamorphoidesgumonthepropertiesofrennetinducedmilkproteingels
AT rissopatriciah evaluationoftheeffectofgleditsiaamorphoidesgumonthepropertiesofrennetinducedmilkproteingels
bdutipo_str Repositorios
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