Effect of co-solute and gelation temperature on milk protein and gum tragacanth interaction in acidified gels

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• 作者：Masoud Hatami ^{masoudhatami.018@gmail.com} ; Mohammad Nejatian ^{nejati.m64@gmail.com} ; Mohammad Amin Mohammadifar ; ^{mohamdif@ut.ac.ir}
• 关键词：Gum tragacanth ; Milk protein ; Rheological properties ; Microstructure ; Lactose ; Temperature ; Biopolymer interaction ; Acid-induced gelation
• 刊名：International Journal of Biological Macromolecules
• 出版年：2012
• 期刊代码：62_01418130
• 类别：abs
• 出版时间：1 May, 2012
• 卷：50
• 期：4
• 页码：1109-1115
• 文件大小：949 K

摘要

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 掳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, 蟿_f and G_f values. Low gelation temperature also caused a more branched and homogenous microstructure.