The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation |
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| Affiliation: | 1. Department of Food Engineering, Faculty of Food Engineering, State University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil;2. Biology Institute and Center for Molecular Biology and Genetic Engineering (CBMEG), State University of Campinas (UNICAMP), P.O. Box 6010, 13083-875 Campinas, SP, Brazil;1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany;2. Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany;1. Fonterra Research and Development Centre, Private Bag 11 029, Palmerston North 4442, New Zealand;2. Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;3. Dairy Science Department, South Dakota State University, Box 2104, Brookings, SD 57007, USA;4. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand;1. College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China;2. Department of Bioresource Engineering, Macdonald Campus, McGill University, 21,111 Lakeshore Rd., Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada |
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| Abstract: | The influence of the acidification rate and the final pH on the properties of sodium caseinate gels (2–6%, w/v) prepared by acidification with glucono-δ-lactone (GDL) at 10 °C was investigated. The rheological properties of the systems were analysed under shear at incipient gelation and under uniaxial compression throughout the entire gelation process. The water holding capacity (WHC) of these gels and their amount of soluble protein in different media were also evaluated. Up to ∼50% of the total κ-casein content was soluble in gels with a higher amount of GDL, and this contributed to the high WHC observed under this condition. The acidification rate did not affect the rheological properties measured under shear during gelation, but the GDL/caseinate ratio used had a significant effect on the steady-state properties. Fast acidification resulted in lower Young's modulus and stress at fracture values, but higher residual stress values and relaxation times. In contrast, slow acidification produced a more interconnected network probably because of the extensive reorganization or rearrangement within the segments near the isoelectric point. |
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