Heat-induced changes in dairy products containing sucrose

Autores
Rozycki, Sergio Darío; Buera, Maria del Pilar; Pauletti, Miguel Sebastian
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena.
Fil: Rozycki, Sergio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pauletti, Miguel Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
COLOUR
CONCENTRATED MILK
FLUORESCENCE
KINETICS
THERMAL GELATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/98639
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/98639
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Heat-induced changes in dairy products containing sucroseRozycki, Sergio DaríoBuera, Maria del PilarPauletti, Miguel SebastianCOLOURCONCENTRATED MILKFLUORESCENCEKINETICSTHERMAL GELATIONhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2https://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena.Fil: Rozycki, Sergio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pauletti, Miguel Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier2010-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/98639Rozycki, Sergio Darío; Buera, Maria del Pilar; Pauletti, Miguel Sebastian; Heat-induced changes in dairy products containing sucrose; Elsevier; Food Chemistry; 118; 1; 1-2010; 67-730308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609005408?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.04.096info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:03Zoai:ri.conicet.gov.ar:11336/98639instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:49:03.91CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Heat-induced changes in dairy products containing sucrose
title Heat-induced changes in dairy products containing sucrose
spellingShingle Heat-induced changes in dairy products containing sucrose
Rozycki, Sergio Darío
COLOUR
CONCENTRATED MILK
FLUORESCENCE
KINETICS
THERMAL GELATION
title_short Heat-induced changes in dairy products containing sucrose
title_full Heat-induced changes in dairy products containing sucrose
title_fullStr Heat-induced changes in dairy products containing sucrose
title_full_unstemmed Heat-induced changes in dairy products containing sucrose
title_sort Heat-induced changes in dairy products containing sucrose
dc.creator.none.fl_str_mv Rozycki, Sergio Darío
Buera, Maria del Pilar
Pauletti, Miguel Sebastian
author Rozycki, Sergio Darío
author_facet Rozycki, Sergio Darío
Buera, Maria del Pilar
Pauletti, Miguel Sebastian
author_role author
author2 Buera, Maria del Pilar
Pauletti, Miguel Sebastian
author2_role author
author
dc.subject.none.fl_str_mv COLOUR
CONCENTRATED MILK
FLUORESCENCE
KINETICS
THERMAL GELATION
topic COLOUR
CONCENTRATED MILK
FLUORESCENCE
KINETICS
THERMAL GELATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena.
Fil: Rozycki, Sergio Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pauletti, Miguel Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena.
publishDate 2010
dc.date.none.fl_str_mv 2010-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/98639
Rozycki, Sergio Darío; Buera, Maria del Pilar; Pauletti, Miguel Sebastian; Heat-induced changes in dairy products containing sucrose; Elsevier; Food Chemistry; 118; 1; 1-2010; 67-73
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98639
identifier_str_mv Rozycki, Sergio Darío; Buera, Maria del Pilar; Pauletti, Miguel Sebastian; Heat-induced changes in dairy products containing sucrose; Elsevier; Food Chemistry; 118; 1; 1-2010; 67-73
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609005408?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.04.096
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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