Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation.

M. Nejatian, M. Hatami, Mohammad Amin Mohammadifar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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.
Original languageEnglish
JournalInternational Journal of Biological Macromolecules
Volume53
Pages (from-to)168-176
Number of pages9
ISSN0141-8130
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • GELATION
  • GUM TRAGACANTH
  • GUMS
  • MILK PROTEINS
  • PROTEINS MILK
  • RHEOLOGICAL PROPERTIES
  • STRUCTURE
  • General aspects
  • Milk and dairy products

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