Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels

Masoud Hatami, Mohammad Nejatian, Mohammad Amin Mohammadifar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The aim of this study was to investigate the role of process conditions and system composition on the acid-induced gelation of a mixture of milk protein and gum tragacanth. This was studied by determining the effects of co-solute (lactose) addition (3,5 and 7%) and gelation temperature (25,37 and 45 degrees C) on the mixture's rheological properties and microstructure using a combination of techniques including small-deformation rheology and scanning electron microscopy. The presence of lactose played an important role in the microstructure formation of gels but did not change most theological properties. The microstructure of gels formed in the presence of lactose was coarser and more particulate, but less interconnected; this can be explained by lactose's role in improving protein aggregation. Gels prepared at a lower temperature had a high structure strength, as indicated by their high storage modulus, tau(f) and G(f) values. Low gelation temperature also caused a more branched and homogenous microstructure. (C) 2012 Elsevier B.V. All rights reserved.
Original languageEnglish
JournalInternational Journal of Biological Macromolecules
Volume50
Issue number4
Pages (from-to)1109-1115
Number of pages7
ISSN0141-8130
DOIs
Publication statusPublished - 2012
Externally publishedYes

Keywords

  • Gels
  • Hydrogen-Ion Concentration
  • Lactose
  • Milk Proteins
  • Solvents
  • Temperature
  • Tragacanth
  • Biochemistry
  • Molecular Biology
  • Structural Biology
  • Acid-induced gelation
  • Biopolymer interaction
  • Gum tragacanth
  • Microstructure
  • Milk protein
  • Rheological properties
  • biopolymer
  • gum tragacanth
  • lactose
  • milk protein
  • adsorption
  • article
  • flow kinetics
  • gel
  • gelation
  • nonhuman
  • oscillation
  • pH
  • protein aggregation
  • protein structure
  • scanning electron microscopy
  • solute
  • temperature
  • Young modulus
  • BIOCHEMISTRY
  • GLUCONO-DELTA-LACTONE
  • ACID CASEIN GELS
  • RHEOLOGICAL PROPERTIES
  • MICROSTRUCTURAL PROPERTIES
  • INCUBATION-TEMPERATURE
  • PHYSICAL-PROPERTIES
  • WHEY-PROTEIN
  • YOGURT
  • SUCROSE
  • SYNERESIS
  • acid-induced gelation
  • acidified gel
  • protein-protein interaction
  • gum tragacanth 9000-65-1
  • lactose 63-42-3
  • 10060, Biochemistry studies - General
  • 10068, Biochemistry studies - Carbohydrates
  • 10511, Biophysics - Bioengineering
  • scanning electron microscopy laboratory techniques, imaging and microscopy techniques
  • small-deformation rheology laboratory techniques
  • Biochemistry and Molecular Biophysics
  • Biomaterials
  • GELATION
  • GUM TRAGACANTH
  • GUMS
  • LACTOSE
  • MICROSTRUCTURE
  • MILK PROTEINS
  • PROTEINS MILK
  • TEMP.
  • TEMPERATURE
  • General aspects
  • Milk and dairy products

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