Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/196279
Type: Artigo de periódico
Title: The Effect Of Sucrose On Unfrozen Water And Syneresis Of Acidified Sodium Caseinate-xanthan Gels.
Author: Braga, A L M
Cunha, R L
Abstract: The influence of the ingredients of acidified Na caseinate-xanthan-sucrose gels on thermophysical properties and syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of syneresis. The positive effect of sucrose on syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan-sucrose association or favour xanthan-protein interactions.
Subject: Calorimetry, Differential Scanning
Caseins
Hot Temperature
Hydrogen-ion Concentration
Macromolecular Substances
Polymers
Polysaccharides, Bacterial
Protein Conformation
Proteins
Sucrose
Temperature
Time Factors
Water
Citation: International Journal Of Biological Macromolecules. v. 36, n. 1-2, p. 33-8, 2005-Jul.
Rights: fechado
Identifier DOI: 10.1016/j.ijbiomac.2005.03.006
Address: http://www.ncbi.nlm.nih.gov/pubmed/15913757
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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