کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1987211 | 1540274 | 2012 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels](/preview/png/1987211.png)
چکیده انگلیسی
The aim of this study was to investigate the role of process conditions and system composition on the acid-induced gelation of a mixture of milk protein and gum tragacanth. This was studied by determining the effects of co-solute (lactose) addition (3, 5 and 7%) and gelation temperature (25, 37 and 45 °C) on the mixture's rheological properties and microstructure using a combination of techniques including small-deformation rheology and scanning electron microscopy. The presence of lactose played an important role in the microstructure formation of gels but did not change most rheological properties. The microstructure of gels formed in the presence of lactose was coarser and more particulate, but less interconnected; this can be explained by lactose's role in improving protein aggregation. Gels prepared at a lower temperature had a high structure strength, as indicated by their high storage modulus, Ïf and Gf values. Low gelation temperature also caused a more branched and homogenous microstructure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 50, Issue 4, 1 May 2012, Pages 1109-1115
Journal: International Journal of Biological Macromolecules - Volume 50, Issue 4, 1 May 2012, Pages 1109-1115
نویسندگان
Masoud Hatami, Mohammad Nejatian, Mohammad Amin Mohammadifar,