Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1987211 | International Journal of Biological Macromolecules | 2012 | 7 Pages |
Abstract
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.
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Authors
Masoud Hatami, Mohammad Nejatian, Mohammad Amin Mohammadifar,