The effect of the glucono-delta-lactone/caseinate ratio on sodium caseinate gelation

dc.creatorBraga, ALM
dc.creatorMenossi, M
dc.creatorCunha, RL
dc.date2006
dc.dateMAY
dc.date2014-11-13T17:41:11Z
dc.date2015-11-26T16:01:49Z
dc.date2014-11-13T17:41:11Z
dc.date2015-11-26T16:01:49Z
dc.date.accessioned2018-03-28T22:51:19Z
dc.date.available2018-03-28T22:51:19Z
dc.identifierInternational Dairy Journal. Elsevier Sci Ltd, v. 16, n. 5, n. 389, n. 398, 2006.
dc.identifier0958-6946
dc.identifierWOS:000235089700001
dc.identifier10.1016/j.idairyj.2005.06.001
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/75079
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/75079
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/75079
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1264930
dc.descriptionThe influence of the acidification rate and the final pH on the properties of sodium caseinate gels (2-6%, w/v) prepared by acidification with glucono-delta-lactone (GDL) at 10 degrees C was investigated. The rheological properties of the systems were analysed under shear at incipient gelation and under uniaxial compression throughout the entire gelation process. The water holding capacity (WHC) of these gels and their amount of soluble protein in different media were also evaluated. Up to similar to 50% of the total K-casein content was soluble in gels with a higher amount of GDL, and this contributed to the high WHC observed under this condition. The acidification rate did not affect the rheological properties measured under shear during gelation, but the GDL/caseinate ratio used had a significant effect on the steady-state properties. Fast acidification resulted in lower Young's modulus and stress at fracture values, but higher residual stress values and relaxation times. In contrast, slow acidification produced a more interconnected network probably because of the extensive reorganization or rearrangement within the segments near the isoelectric point. (c) 2005 Elsevier Ltd. All rights reserved.
dc.description16
dc.description5
dc.description389
dc.description398
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationInternational Dairy Journal
dc.relationInt. Dairy J.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectacidification rate
dc.subjectgel
dc.subjectglucono-delta-lactone
dc.subjectsodium caseinate
dc.subjectWhey-protein Isolate
dc.subjectStabilized Emulsion Gels
dc.subjectRheological Properties
dc.subjectAcid
dc.subjectMilk
dc.subjectAcidification
dc.subjectTexture
dc.titleThe effect of the glucono-delta-lactone/caseinate ratio on sodium caseinate gelation
dc.typeArtículos de revistas


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