Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/26129
Type: Artigo de periódico
Title: The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels
Author: Sabadini, E.
Hubinger, M. D.
Cunha, R. L.
Abstract: Mechanical properties have been widely correlated with textural characteristics to determine the interactions during the process formation of dairy gel. These interactions are strongly affected by process conditions and system composition. In the present study, the rheological of acid-induced protein dairy gels with (2(7-3)) and without (2(6-2)) sucrose and subjected to small and large deformations were studied using an experimental design. The independent variables were the sodium caseinate, whey protein concentrate (WPC), carrageenan and sucrose concentrations as well as stirring speed and heat treatment time and temperature. Mechanical deformation tests were performed at 0.1, 1, 5, and 9 mm/s up to 80% of initial height. A heavy dependence of rupture stress on increasing crosshead speed and the formation of harder gels with the addition of sucrose were observed. Moreover the elastic and viscous moduli, obtained by fitting the Maxwell model to stress relaxation data, increased with increasing addition of sucrose. These results can be explained by preferential hydration of the casein with sucrose, causing an induction of casein-polysaccharide and casein-casein interactions.
Subject: Rheology
Carrageenan
Factorial design
Editor: Brazilian Society of Chemical Engineering
Rights: aberto
Identifier DOI: 10.1590/S0104-66322006000100007
Address: http://dx.doi.org/10.1590/S0104-66322006000100007
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322006000100007
Date Issue: 1-Mar-2006
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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