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

Masoud Hatami; Mohammad Nejatian; Mohammad Amin Mohammadifar

doi:10.1016/j.ijbiomac.2012.02.026

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

Masoud Hatami, Mohammad Nejatian, Mohammad Amin Mohammadifar

Shahid Beheshti University of Medical Sciences

Research output: Contribution to journal › Journal article › Research › peer-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 language	English
Journal	International Journal of Biological Macromolecules
Volume	50
Issue number	4
Pages (from-to)	1109-1115
Number of pages	7
ISSN	0141-8130
DOIs	https://doi.org/10.1016/j.ijbiomac.2012.02.026
Publication status	Published - 2012
Externally published	Yes

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

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.",

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doi = "10.1016/j.ijbiomac.2012.02.026",

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T1 - Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels

AU - Hatami, Masoud

AU - Nejatian, Mohammad

AU - Mohammadifar, Mohammad Amin

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

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KW - Solvents

KW - Temperature

KW - Tragacanth

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KW - Molecular Biology

KW - Structural Biology

KW - Acid-induced gelation

KW - Biopolymer interaction

KW - Gum tragacanth

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KW - Rheological properties

KW - biopolymer

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KW - lactose

KW - milk protein

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KW - article

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KW - gel

KW - gelation

KW - nonhuman

KW - oscillation

KW - pH

KW - protein aggregation

KW - protein structure

KW - scanning electron microscopy

KW - solute

KW - temperature

KW - Young modulus

KW - BIOCHEMISTRY

KW - GLUCONO-DELTA-LACTONE

KW - ACID CASEIN GELS

KW - RHEOLOGICAL PROPERTIES

KW - MICROSTRUCTURAL PROPERTIES

KW - INCUBATION-TEMPERATURE

KW - PHYSICAL-PROPERTIES

KW - WHEY-PROTEIN

KW - YOGURT

KW - SUCROSE

KW - SYNERESIS

KW - acid-induced gelation

KW - acidified gel

KW - protein-protein interaction

KW - gum tragacanth 9000-65-1

KW - lactose 63-42-3

KW - 10060, Biochemistry studies - General

KW - 10068, Biochemistry studies - Carbohydrates

KW - 10511, Biophysics - Bioengineering

KW - scanning electron microscopy laboratory techniques, imaging and microscopy techniques

KW - small-deformation rheology laboratory techniques

KW - Biochemistry and Molecular Biophysics

KW - Biomaterials

KW - GELATION

KW - GUM TRAGACANTH

KW - GUMS

KW - LACTOSE

KW - MICROSTRUCTURE

KW - MILK PROTEINS

KW - PROTEINS MILK

KW - TEMP.

KW - TEMPERATURE

KW - General aspects

KW - Milk and dairy products

U2 - 10.1016/j.ijbiomac.2012.02.026

DO - 10.1016/j.ijbiomac.2012.02.026

M3 - Journal article

C2 - 22405780

SN - 0141-8130

VL - 50

SP - 1109

EP - 1115

JO - International Journal of Biological Macromolecules

JF - International Journal of Biological Macromolecules

IS - 4

ER -

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

Abstract

Keywords

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