SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST
 

Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures

Vista sencilla de ítem
dc.citation.titleFood Biophysicses
dc.citation.volume10(2)es
dc.creatorHidalgo, María Eugenia
dc.creatorFontana, Manuel
dc.creatorArmendariz, Mirta
dc.creatorRiquelme, Bibiana Doris
dc.creatorWagner, Jorge Ricardo
dc.creatorRisso, Patricia Hilda
dc.date.accessioned2018-01-28T22:12:07Z
dc.date.available2018-01-28T22:12:07Z
dc.date.issued2014-12-13
dc.descriptionThe aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer’s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase systems were formed. Aggregation (at low NaCAS concentrations) and gelation (at high NaCAS concentrations) processes were analyzed through the use of full and fractional factorial experiment designs, using turbidimetric and rheological techniques. Finally, the gel images were obtained by confocal laser scanning microscopy and the images were analyzed. Results showed that at low NaCAS concentrations, the presence of GG affects the pH at which aggregation begins but was not significant for the time at which aggregation begins. On the other hand, at high NaCAS concentrations, the concentration of GG only affected significantly the elastic character of acid gels. As polysaccharide concentration increases, the gels obtained were weaker and with larger pores. Also, the formation of NaCAS droplet-shaped structures at certain biopolymer ratio was observed. The presence of GG affects both the rate of gelation and phase separation, which, in turn, determine the type of gel microstructure. Phase separation seems to occur prior to protein gelation because the protein gel network is discontinued, hindering the gel compactness and reducing gel strength. In summary, GG modifies NaCAS stabilization (self-association and phase separation) and the viscoelasticity and microstructure of NaCAS acid gels. The control of such processes and properties would allow obtaining mixture gels with different textures.es
dc.description.filFil: Hidalgo, María Eugenia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Fontana, Manuel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina.es
dc.description.filFil: Armendariz, Mirta. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física; Argentina.es
dc.description.filFil: Riquelme, Bibiana Doris. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Wagner, Jorge R. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentinaes
dc.description.filFil: Wagner, Jorge R. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina.es
dc.description.sponsorshipUniversidad Nacional de Rosario, Argentinaes
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.formatapplication/pdf
dc.format.extent181-194es
dc.identifier.issn1557-1858es
dc.identifier.urihttp://hdl.handle.net/2133/10480
dc.language.isoenges
dc.publisherSpringeres
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s11483-014-9387-7es
dc.relation.publisherversionhttps://link.springer.com/article/10.1007%2Fs11483-014-9387-7es
dc.rightsopenAccesses
dc.rights.holderSpringeres
dc.rights.holderHidalgo, María Eugeniaes
dc.rights.holderFontana, Manueles
dc.rights.holderArmendariz, Mirtaes
dc.rights.holderRiquelme, Bibiana Dorises
dc.rights.holderWagner, Jorge Ricardoes
dc.rights.holderRisso, Patricia Hildaes
dc.rights.holderUniversidad Nacional de Rosarioes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/*
dc.subjectMicrostructurees
dc.subjectSodium Caseinate/Guar Gum Acid Gelses
dc.subjectThermodynamic Incompatibilityes
dc.subjectRheological Propertieses
dc.subjectExperiment Designes
dc.titleAcid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtureses
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

Archivos

Bloque original
Mostrando 1 - 1 de 1
Miniatura
Nombre:
Hidalgo 2015 FB post print.pdf
Tamaño:
1.29 MB
Formato:
Adobe Portable Document Format
Descripción:
This is a post-peer-review, pre-copyedit version of an article published in Food Biophysics. The final authenticated version is available online
Descargar
Bloque de licencias
Mostrando 1 - 1 de 1
Nombre:
license.txt
Tamaño:
3.59 KB
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar

Colecciones

(FBIOyF) Departamento de Química Física - Artículo de Revista
CIUNR - Ciencias Naturales - Artículos de Revista