Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum

Autores
Galante, Micaela; Boeris, Valeria; Álvarez, Estela; Risso, Patricia H.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Álvarez, Estela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Álvarez, Estela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Risso, Patricia H. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Risso, Patricia H. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Risso, Patricia H. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Abstract: The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG.
Fuente
International Journal of Food Properties. 2017, 20:sup3
Materia
PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/9551
Acceder
id RIUCA_10e5bc12fda3047812aec8c6ded53e19
oai_identifier_str oai:ucacris:123456789/9551
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gumGalante, MicaelaBoeris, ValeriaÁlvarez, EstelaRisso, Patricia H.PROTEINASLECHETEXTURAGOMA GUARCUAJOFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; ArgentinaFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Álvarez, Estela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Álvarez, Estela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Risso, Patricia H. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; ArgentinaFil: Risso, Patricia H. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Risso, Patricia H. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; ArgentinaAbstract: The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG.Taylor & Francis2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/95511094-2912 (impreso)1532-2386 (online)10.1080/10942912.2017.1375513Galante, M. et al. Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum [en línea]. International Journal of Food Properties. 2017, 20:sup3. doi:10.1080/10942912.2017.1375513 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9551International Journal of Food Properties. 2017, 20:sup3reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:57:09Zoai:ucacris:123456789/9551instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:09.47Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
title Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
spellingShingle Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
Galante, Micaela
PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
title_short Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
title_full Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
title_fullStr Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
title_full_unstemmed Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
title_sort Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
dc.creator.none.fl_str_mv Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia H.
author Galante, Micaela
author_facet Galante, Micaela
Boeris, Valeria
Álvarez, Estela
Risso, Patricia H.
author_role author
author2 Boeris, Valeria
Álvarez, Estela
Risso, Patricia H.
author2_role author
author
author
dc.subject.none.fl_str_mv PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
topic PROTEINAS
LECHE
TEXTURA
GOMA GUAR
CUAJO
dc.description.none.fl_txt_mv Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Física. Área Fisicoquímica; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Álvarez, Estela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Álvarez, Estela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Risso, Patricia H. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
Fil: Risso, Patricia H. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Risso, Patricia H. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina
Abstract: The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG.
description Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina
publishDate 2017
dc.date.none.fl_str_mv 2017
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 https://repositorio.uca.edu.ar/handle/123456789/9551
1094-2912 (impreso)
1532-2386 (online)
10.1080/10942912.2017.1375513
Galante, M. et al. Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum [en línea]. International Journal of Food Properties. 2017, 20:sup3. doi:10.1080/10942912.2017.1375513 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9551
url https://repositorio.uca.edu.ar/handle/123456789/9551
identifier_str_mv 1094-2912 (impreso)
1532-2386 (online)
10.1080/10942912.2017.1375513
Galante, M. et al. Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum [en línea]. International Journal of Food Properties. 2017, 20:sup3. doi:10.1080/10942912.2017.1375513 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9551
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv International Journal of Food Properties. 2017, 20:sup3
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.070432

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