The effects of various concentrations of three species of gum tragacanth on the gelation process, microstructure and viscoelastic properties of milk protein mixed gels acidified at 37°C by glucono-δ-lactone (GDL) were investigated using dynamic rheometry and microscopy. According to rheological measurements, the addition of gum tragacanth in the range of 0.05-0.2% (w/w) into milk protein dispersions led to a weaker structure for the milk protein network, compared to the control sample. This weakening effect could be eliminated by adding 0.3% (w/w) gum tragacanth exudates from A. gossypinus; the compositional features of gum tragacanth may have been responsible for the improved protein-protein interactions, greater structural strength and reduced gelation time onset. It was determined by scanning electron microscopy that the addition of gum tragacanth at a low concentration caused the density of the matrix to increase, while an open structure was observed in the presence of a higher gum concentration. All rights reserved, Elsevier.
|Journal||International Journal of Biological Macromolecules|
|Number of pages||9|
|Publication status||Published - 2013|
- GUM TRAGACANTH
- MILK PROTEINS
- PROTEINS MILK
- RHEOLOGICAL PROPERTIES
- General aspects
- Milk and dairy products
Nejatian, M., Hatami, M., & Mohammadifar, M. A. (2013). Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation. International Journal of Biological Macromolecules, 53, 168-176.