Acid-induced gelation behavior of sonicated casein solutions

Ashkan Madadlou, Zahra Emam-Djomeh, Mohamad E. Mousavi, Mohammad Amin Mohammadifar, Mohamadreza Ehsani

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Casein gels were made from solutions sonicated by 24 and 130 kHz ultrasounds for 0, 60 and 120 min, followed by acidification with glucono-delta-lactone at 30 degrees C. The dynamics of gel formation were studied using rheological methods and microstructure of gels was monitored using scanning electron microscopy. Sonication postponed the gelation point to a lower pH value and increased the elasticity of freshly formed gels. It also resulted in gels with a more interconnected structure and smaller non-distinguishable particulates. This structure was especially dominant for the gel made from the Solution already sonicated for 120 min. (C) 2009 Elsevier B.V. All rights reserved.
Original languageEnglish
JournalUltrasonics Sonochemistry
Volume17
Issue number1
Pages (from-to)153-158
Number of pages6
ISSN1873-2828
DOIs
Publication statusPublished - 2010
Externally publishedYes

Keywords

  • ACOUSTICS
  • CHEMISTRY,
  • IRANIAN WHITE CHEESE
  • GLUCONO-DELTA-LACTONE
  • MILK PROTEIN GELS
  • RHEOLOGICAL PROPERTIES
  • SODIUM CASEINATE
  • HEAT-TREATMENT
  • FAT REDUCTION
  • MICELLES
  • MICROSTRUCTURE
  • FUNCTIONALITY
  • Acid-induced gelation
  • Ultrasound
  • Microstructure
  • Rheology
  • Acids
  • Caseins
  • Gels
  • Phase Transition
  • Radiation Dosage
  • Solutions
  • Sonication
  • Viscosity
  • Chemical Engineering (miscellaneous)
  • Acoustics and Ultrasonics
  • Radiology, Nuclear Medicine and Imaging
  • Gel formation
  • Gelation behavior
  • Gelation point
  • Interconnected structures
  • pH value
  • Rheological method
  • Acoustic waves
  • Casein
  • Coagulation
  • Elasticity
  • Plasticity
  • Scanning electron microscopy
  • Ultrasonics
  • Gelation
  • acid
  • casein
  • lactone derivative
  • acidification
  • article
  • chemical structure
  • dynamics
  • elasticity
  • flow kinetics
  • gel
  • gelation
  • pH
  • priority journal
  • scanning electron microscopy
  • ultrasound
  • Gels and sols
  • Structure of molecular liquids
  • Electrochemistry and electrophoresis
  • Mechanical properties of liquids
  • Acoustic properties of liquids
  • gels
  • liquid structure
  • organic compounds
  • ultrasonic effects
  • acid-induced gelation
  • sonicated casein solution
  • glucono-δ-lactone
  • casein gels
  • rheological method
  • microstructure
  • gel structure
  • frequency 24 kHz
  • frequency 130 kHz
  • time 60 min
  • time 120 min
  • temperature 30 degC

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