| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 603569 | Food Hydrocolloids | 2016 | 7 Pages |
•The viscosity dependence as a function of agave fructans concentration is similar to that of monosaccharides.•Agave fructans-sodium caseinate mixtures form complexes in aqueous media.•Agave fructans-sodium caseinate associations at the surface of the casein aggregates.•Adsorption of fructans could be associated with surface-active biopolymers.•Agave fructans-sodium caseinate complexes favor caseins adsorption at the surface even at low concentrations of fructans.
Aqueous systems of agave fructans and sodium caseinate were studied to identify the physical and physicochemical properties of the individual macromolecules and their mixtures. Bulk behavior of agave fructans alone and in mixtures with sodium caseinate systems was similar to that of the density and rheology of monosaccharide solutions. A synergistic surface activity effect was found and attributed to the tendency of agave fructans to associate with sodium caseinate, as was confirmed by the viscosity, zeta potential values and particle size distribution. Their mixture developed properties that make them appealing for applications in foods that are dispersed systems (emulsions and foams) where a large increase in viscosity is not desirable.
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