The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide

The influence of acid type (acetic, citric, lactic and hydrochloric acids) on caseinomacropeptide (CMP) self-assembly, rheological and textural properties was analysed. The acidulant selection had a large impact on self-assembly rate, gelation and the hardness of CMP gels. The highest self-assembly...

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Autores principales: Farías, María Edith, Pilosof, Ana María Renata
Publicado: 2016
Materias:
Acetic acid
Gelation
Gels
Organic acids
Product development
Caseinomacropeptide
Gel properties
Textural properties
Self assembly
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v55_n_p17_Farias
http://hdl.handle.net/20.500.12110/paper_09586946_v55_n_p17_Farias
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09586946_v55_n_p17_Farias
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spelling paper:paper_09586946_v55_n_p17_Farias2023-06-08T15:56:43Z The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide Farías, María Edith Pilosof, Ana María Renata Acetic acid Gelation Gels Organic acids Product development Caseinomacropeptide Gel properties Textural properties Self assembly The influence of acid type (acetic, citric, lactic and hydrochloric acids) on caseinomacropeptide (CMP) self-assembly, rheological and textural properties was analysed. The acidulant selection had a large impact on self-assembly rate, gelation and the hardness of CMP gels. The highest self-assembly and gelation rates were for citric acid, followed by hydrochloric and lactic acids. CMP solutions did not gel when the pH was adjusted with acetic acid during the test period. Product development using CMP must be carefully designed from the point of view of gel properties. A product preparation with CMP gelled with lactic or acetic acids would not be recommended because these acids affect the rheological and textural properties of the gels. © 2015 Elsevier Ltd. Fil:Farías, M.E. 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_09586946_v55_n_p17_Farias http://hdl.handle.net/20.500.12110/paper_09586946_v55_n_p17_Farias
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Acetic acid
Gelation
Gels
Organic acids
Product development
Caseinomacropeptide
Gel properties
Textural properties
Self assembly
spellingShingle Acetic acid
Gelation
Gels
Organic acids
Product development
Caseinomacropeptide
Gel properties
Textural properties
Self assembly
Farías, María Edith
Pilosof, Ana María Renata
The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
topic_facet Acetic acid
Gelation
Gels
Organic acids
Product development
Caseinomacropeptide
Gel properties
Textural properties
Self assembly
description The influence of acid type (acetic, citric, lactic and hydrochloric acids) on caseinomacropeptide (CMP) self-assembly, rheological and textural properties was analysed. The acidulant selection had a large impact on self-assembly rate, gelation and the hardness of CMP gels. The highest self-assembly and gelation rates were for citric acid, followed by hydrochloric and lactic acids. CMP solutions did not gel when the pH was adjusted with acetic acid during the test period. Product development using CMP must be carefully designed from the point of view of gel properties. A product preparation with CMP gelled with lactic or acetic acids would not be recommended because these acids affect the rheological and textural properties of the gels. © 2015 Elsevier Ltd.
author Farías, María Edith
Pilosof, Ana María Renata
author_facet Farías, María Edith
Pilosof, Ana María Renata
author_sort Farías, María Edith
title The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
title_short The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
title_full The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
title_fullStr The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
title_full_unstemmed The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
title_sort influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide
publishDate 2016
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v55_n_p17_Farias
http://hdl.handle.net/20.500.12110/paper_09586946_v55_n_p17_Farias
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