Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
| dc.citation.title | International Journal of Food Properties | es |
| dc.citation.volume | 20(3) | es |
| dc.creator | Galante, Micaela | |
| dc.creator | Boeris, Valeria | |
| dc.creator | Álvarez, Estela M. | |
| dc.creator | Risso, Patricia Hilda | |
| dc.date.accessioned | 2020-12-16T15:28:51Z | |
| dc.date.available | 2020-12-16T15:28:51Z | |
| dc.date.issued | 2018-01-08 | |
| dc.description | The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG. | es |
| dc.description | Para citar este articulo: Micaela Galante, Valeria Boeris, Estela Álvarez & Patricia Risso (2017) Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum, International Journal of Food Properties, 20:sup3, S2569-S2578, DOI: 10.1080/10942912.2017.1375513 | |
| dc.description.fil | Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. | es |
| dc.description.fil | Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es |
| dc.description.fil | Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina. | es |
| dc.description.fil | Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina. | es |
| dc.description.fil | Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es |
| dc.description.fil | Fil: Álvarez, Estela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. | es |
| dc.description.fil | Fil: Álvarez, Estela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es |
| dc.description.fil | Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. | es |
| dc.description.fil | Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. | es |
| dc.description.fil | Fil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. | es |
| dc.description.sponsorship | Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina (CONICET) PIP 11220130100076CO | es |
| dc.description.sponsorship | Universidad Nacional de Rosario (UNR) 1BIO368 | es |
| dc.format | application/pdf | |
| dc.format.extent | S2569-S2578 | es |
| dc.identifier.issn | 1532-2386 | es |
| dc.identifier.uri | http://hdl.handle.net/2133/19486 | |
| dc.language.iso | eng | es |
| dc.publisher | Taylor & Francis | es |
| dc.relation.publisherversion | https://doi.org/10.1080/10942912.2017.1375513 | es |
| dc.relation.publisherversion | https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1375513 | es |
| dc.rights | openAccess | es |
| dc.rights.holder | Universidad Nacional de Rosario | es |
| dc.rights.holder | Galante, Micaela | es |
| dc.rights.holder | Boeris, Valeria | es |
| dc.rights.holder | Álvarez, Estela | es |
| dc.rights.holder | Risso, Patricia Hilda | es |
| dc.rights.text | Attribution 4.0 International (CC BY 4.0) | es |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | Proteínas de la Leche | en |
| dc.subject | Hidrocoloides | en |
| dc.subject | Goma Guar | en |
| dc.subject | Proteínas de la Leche/química | en |
| dc.subject | Texture | en |
| dc.title | Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum | es |
| dc.type | article | |
| dc.type | artículo | |
| dc.type | publishedVersion | |
| dc.type.collection | articulo | |
| dc.type.version | publishedVersion | es |
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