Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel

dc.creatorSilva, Naaman Francisco Nogueira
dc.creatorCasanova, Federico
dc.creatorGaucheron, Fédéric
dc.creatorTeixeira, Alvaro Vianna Novaes de Carvalho
dc.creatorSilva, Guilherme Mendes da
dc.creatorMinim, Luiz Antônio
dc.creatorCarvalho, Antonio Fernandes de
dc.date2018-09-04T11:21:17Z
dc.date2018-09-04T11:21:17Z
dc.date2018-09
dc.date.accessioned2023-09-27T20:52:45Z
dc.date.available2023-09-27T20:52:45Z
dc.identifier0268005X
dc.identifierhttps://doi.org/10.1016/j.foodhyd.2018.03.038
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21614
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8949993
dc.descriptionCombined effects of trisodium citrate (TSC), transglutaminase (Tgase) and heating were studied with relation to the mechanical properties of acid milk gels. Acidification of skimmed microfiltered milk samples was performed at 30 °C by addition of glucono – δ lactone to achieve final pH of 4.6 in 4 h. Increasing levels of TSC (0, 10 and 20 mM) were added to the samples, followed by addition of a constant level of Tgase (3 U/g of protein), and subsequent heating to 85 °C for 30 min. Prior to acidification, suspensions were analyzed in terms of amount of sedimentable material, hydration, hydrodynamic diameter (Dh) and ζ-potential (ζ) of the particles. Acid-induced gelation was studied using small deformation rheology followed by large deformation test. The water holding capacity of the gels (WHC) was performed at pH 4.6. Gels microstructure were investigated by confocal laser scanning microscopy at pH 4.6 and determination of mean pore size was performed by 2D-correlation analysis. Results showed that combined Tgase and TSC treatments had significant effect on rheological properties, WHC and gel microstructure. Higher stiffness of the gels was observed with Tgase and TSC at 10 mM, whereas a homogenous network distribution with smaller pore size was observed in the presence of Tgase and TSC at 20 mM.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Hydrocolloids
dc.relationv. 82, p. 304- 311, september 2018
dc.rightsElsevier Ltd.
dc.subjectAcid milk gel
dc.subjectTransglutaminase
dc.subjectSodium citrate
dc.subjectRheology
dc.subjectMicrostructure
dc.titleCombined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel
dc.typeArtigo


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