Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures

Autores
Hidalgo, María Eugenia; Fontana, Manuel; Armendariz, Mirta; Riquelme, Bibiana; Wagner, Jorge Ricardo; Risso, Patricia Hilda
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer´s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase systems were formed.Aggregation (at low NaCAS concentrations) and gelation (at high NaCAS concentrations) processes were analyzed through the use of full and fractional factorial experiment designs, using turbidimetric and rheological techniques. Finally, the gel images were obtained by confocal laser scanning microscopy and the images were analyzed. Results showed that at low NaCAS concentrations, the presence of GG affects the pH at which aggregation begins but was not significant for the time at which aggregation begins. On the other hand, at high NaCAS concentrations, the concentration of GG only affected significantly the elastic character of acid gels. As polysaccharide concentration increases, the gels obtained were weaker and with larger pores. Also, the formation of NaCAS droplet-shaped structures at certain biopolymer ratio was observed. The presence of GG affects both the rate of gelation and phase separation, which, in turn, determine the type of gel microstructure. Phase separation seems to occur prior to protein gelation because the protein gel network is discontinued, hindering the gel compactness and reducing gel strength. In summary, GG modifies NaCAS stabilization (self-association and phase separation) and the viscoelasticity and microstructure of NaCAS acid gels. The control of such processes and properties would allow obtaining mixture gels with different textures.
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Fontana, Manuel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Armendariz, Mirta. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Riquelme, Bibiana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Materia
Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Microstructure
Experiment Design
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6200
Acceder
id CONICETDig_bd41535ebb378d8f2baafeefdb6944f5
oai_identifier_str oai:ri.conicet.gov.ar:11336/6200
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum MixturesHidalgo, María EugeniaFontana, ManuelArmendariz, MirtaRiquelme, BibianaWagner, Jorge RicardoRisso, Patricia HildaSodium Caseinate/Guar Gum Acid GelsThermodynamic IncompatibilityRheological PropertiesMicrostructureExperiment Designhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer´s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase systems were formed.Aggregation (at low NaCAS concentrations) and gelation (at high NaCAS concentrations) processes were analyzed through the use of full and fractional factorial experiment designs, using turbidimetric and rheological techniques. Finally, the gel images were obtained by confocal laser scanning microscopy and the images were analyzed. Results showed that at low NaCAS concentrations, the presence of GG affects the pH at which aggregation begins but was not significant for the time at which aggregation begins. On the other hand, at high NaCAS concentrations, the concentration of GG only affected significantly the elastic character of acid gels. As polysaccharide concentration increases, the gels obtained were weaker and with larger pores. Also, the formation of NaCAS droplet-shaped structures at certain biopolymer ratio was observed. The presence of GG affects both the rate of gelation and phase separation, which, in turn, determine the type of gel microstructure. Phase separation seems to occur prior to protein gelation because the protein gel network is discontinued, hindering the gel compactness and reducing gel strength. In summary, GG modifies NaCAS stabilization (self-association and phase separation) and the viscoelasticity and microstructure of NaCAS acid gels. The control of such processes and properties would allow obtaining mixture gels with different textures.Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Fontana, Manuel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Armendariz, Mirta. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Riquelme, Bibiana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaSpringer2014-12info: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/11336/6200Hidalgo, María Eugenia; Fontana, Manuel; Armendariz, Mirta; Riquelme, Bibiana; Wagner, Jorge Ricardo; et al.; Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures; Springer; Food Biophysics; 10; 2; 12-2014; 181-1941557-1858enginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11483-014-9387-7info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-014-9387-7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:20:50Zoai:ri.conicet.gov.ar:11336/6200instacron: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:34982025-09-10 13:20:50.994CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
spellingShingle Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
Hidalgo, María Eugenia
Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Microstructure
Experiment Design
title_short Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_full Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_fullStr Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_full_unstemmed Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
title_sort Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
dc.creator.none.fl_str_mv Hidalgo, María Eugenia
Fontana, Manuel
Armendariz, Mirta
Riquelme, Bibiana
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author Hidalgo, María Eugenia
author_facet Hidalgo, María Eugenia
Fontana, Manuel
Armendariz, Mirta
Riquelme, Bibiana
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author_role author
author2 Fontana, Manuel
Armendariz, Mirta
Riquelme, Bibiana
Wagner, Jorge Ricardo
Risso, Patricia Hilda
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Microstructure
Experiment Design
topic Sodium Caseinate/Guar Gum Acid Gels
Thermodynamic Incompatibility
Rheological Properties
Microstructure
Experiment Design
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer´s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase systems were formed.Aggregation (at low NaCAS concentrations) and gelation (at high NaCAS concentrations) processes were analyzed through the use of full and fractional factorial experiment designs, using turbidimetric and rheological techniques. Finally, the gel images were obtained by confocal laser scanning microscopy and the images were analyzed. Results showed that at low NaCAS concentrations, the presence of GG affects the pH at which aggregation begins but was not significant for the time at which aggregation begins. On the other hand, at high NaCAS concentrations, the concentration of GG only affected significantly the elastic character of acid gels. As polysaccharide concentration increases, the gels obtained were weaker and with larger pores. Also, the formation of NaCAS droplet-shaped structures at certain biopolymer ratio was observed. The presence of GG affects both the rate of gelation and phase separation, which, in turn, determine the type of gel microstructure. Phase separation seems to occur prior to protein gelation because the protein gel network is discontinued, hindering the gel compactness and reducing gel strength. In summary, GG modifies NaCAS stabilization (self-association and phase separation) and the viscoelasticity and microstructure of NaCAS acid gels. The control of such processes and properties would allow obtaining mixture gels with different textures.
Fil: Hidalgo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Fontana, Manuel. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Armendariz, Mirta. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Riquelme, Bibiana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Física de Rosario (i); Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
description The aim of this work was to study the formation of bovine sodium caseinate (NaCAS) acid gels induced by addition of glucono-delta-lactone (GDL) in the presence of guar gum (GG). At low biopolymer´s concentrations, a one-phase system was observed, whereas at higher mixture concentrations two-phase systems were formed.Aggregation (at low NaCAS concentrations) and gelation (at high NaCAS concentrations) processes were analyzed through the use of full and fractional factorial experiment designs, using turbidimetric and rheological techniques. Finally, the gel images were obtained by confocal laser scanning microscopy and the images were analyzed. Results showed that at low NaCAS concentrations, the presence of GG affects the pH at which aggregation begins but was not significant for the time at which aggregation begins. On the other hand, at high NaCAS concentrations, the concentration of GG only affected significantly the elastic character of acid gels. As polysaccharide concentration increases, the gels obtained were weaker and with larger pores. Also, the formation of NaCAS droplet-shaped structures at certain biopolymer ratio was observed. The presence of GG affects both the rate of gelation and phase separation, which, in turn, determine the type of gel microstructure. Phase separation seems to occur prior to protein gelation because the protein gel network is discontinued, hindering the gel compactness and reducing gel strength. In summary, GG modifies NaCAS stabilization (self-association and phase separation) and the viscoelasticity and microstructure of NaCAS acid gels. The control of such processes and properties would allow obtaining mixture gels with different textures.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
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/11336/6200
Hidalgo, María Eugenia; Fontana, Manuel; Armendariz, Mirta; Riquelme, Bibiana; Wagner, Jorge Ricardo; et al.; Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures; Springer; Food Biophysics; 10; 2; 12-2014; 181-194
1557-1858
url http://hdl.handle.net/11336/6200
identifier_str_mv Hidalgo, María Eugenia; Fontana, Manuel; Armendariz, Mirta; Riquelme, Bibiana; Wagner, Jorge Ricardo; et al.; Acid-induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures; Springer; Food Biophysics; 10; 2; 12-2014; 181-194
1557-1858
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs11483-014-9387-7
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-014-9387-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 12.48226

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