Milk protein-gum tragacanth mixed gels: Effect of heat-treatment sequence

Masoud Hatami, Mohammad Nejatian, Mohammad Amin Mohammadifar, Hanieh Pourmand

Research output: Contribution to journalJournal articleResearchpeer-review


The aim of this study was to investigate the role of the heat-treatment sequence of biopolymer mixtures as a formulation parameter on the acid-induced gelation of tri-polymeric systems composed of sodium caseinate (Na-caseinate), whey protein concentrate (WPC), and gum tragacanth (GT). This was studied by applying four sequences of heat treatment: (A) co-heating all three biopolymers; (B) heating the milk-protein dispersion and the GT dispersion separately; (C) heating the dispersion containing Nacaseinate and GT together and heating whey protein alone; and (D) co-heating whey protein with GT and heating Na-caseinate alone. According to small-deformation theological measurements, the strength of the mixed-gel network decreased in the order: C > B > D > A samples. SEM micrographs show that the network of sample C is much more homogenous, coarse and dense than sample A, while the networks of samples B and D are of intermediate density. The heat-treatment sequence of the biopolymer mixtures as a formulation parameter thus offers an opportunity to control the microstructure and theological properties of mixed gels. (C) 2013 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalCarbohydrate Polymers
Issue number1
Pages (from-to)1068-1073
Number of pages6
Publication statusPublished - 2014
Externally publishedYes

Fingerprint Dive into the research topics of 'Milk protein-gum tragacanth mixed gels: Effect of heat-treatment sequence'. Together they form a unique fingerprint.

Cite this