Publication Date: 2016.
The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-delta-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions.
Author affiliation: Hidalgo, María. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Instituto de Física Rosario (IFIR-CONICET); Argentina
Author affiliation: Armendariz, Mirta. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Author affiliation: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; CONICET; Argentina
Author affiliation: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Facultad de Ciencias Veterinarias; Instituto de Física Rosario (IFIR-CONICET); Argentina
Repository: RepHipUNR (UNR). Universidad Nacional de Rosario