Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation

The effects of various concentrations of three species of gum tragacanth on the gelation process, microstructure and viscoelastic properties of milk protein mixed gels acidified at 37 °C by glucono-δ-lactone (GDL) were investigated using dynamic rheometry and microscopy. According to rheological measurements, the addition of gum tragacanth in the range of 0.05–0.2% (w/w) into milk protein dispersions led to a weaker structure for the milk protein network, compared to the control sample. This weakening effect could be eliminated by adding 0.3% (w/w) gum tragacanth exudates from A. gossypinus; the compositional features of gum tragacanth may have been responsible for the improved protein–protein interactions, greater structural strength and reduced gelation time onset. It was determined by scanning electron microscopy that the addition of gum tragacanth at a low concentration caused the density of the matrix to increase, while an open structure was observed in the presence of a higher gum concentration.