Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide

• CMP–gelatin complex formation was observed by dynamic light scattering.
• At pH 3.5 the gelation of gelatin was accelerated in the presence of CMP.
• CMP did not affect the important gelling properties of gelatin.
• This synergistic interaction could find numerous food or non-food applications.

The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of gelation and textural and microstructural properties of CMP, gelatin and CMP-gelatin systems at pH 3.5 and pH 6.5 were determined. Size particle of gelatin increased by decreasing temperature from 35 °C to 5 °C, while no differences were observed in the size particle of CMP. At pH 6.5 the critical gelling concentration of gelatin was 1.5% and CMP did not gel, but the behavior of mixed systems was similar to gelatin. The more relevant result was observed at pH 3.5 since at concentrations in which CMP and gelatin did not gel on its own, the mixed systems gelled suggesting a synergistic effect.

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