Science and Technology Production
Article
Authorship
HIDALGO, MARIA EUGENIA
;
Armendariz, Mirta Noemi
;
Wagner, Jorge Ricardo
;
Risso, Patricia Hilda
Date
2016
Publishing House and Editing Place
MDPI AG
Magazine
Gels,
vol. 2
(pp. 1-11)
- ISSN 2310-2861
MDPI AG
MDPI AG
ISSN
2310-2861
Summary
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The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-?-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional opt...
The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-?-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions.
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Key Words
PROTEIN-POLYSACCHARIDE INTERACTIONSEXPERIMENTAL DESIGNDIGITAL IMAGES ANALYSISTHERMODYNAMIC COMPATIBILITY
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