Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/71735
Type: Artigo de periódico
Title: Sodium Caseinate and -Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition
Author: Cavallieri, ALF
Fialho, NAV
Cunha, RL
Abstract: The influence of polysaccharide annealing temperature on interactions in acid-induced sodium caseinate (CAS), -carrageenan (CAR), and sucrose gels were studied. Gels were formed by glucone--lactone (GDL) addition to mixed systems leading to a slow acidification towards the protein isoelectric point. The system properties were a result of phase separation between the biopolymers, simultaneously with gelation, resulting in a heterogeneous network with particulate structure. The results showed that gels with an increased whiteness index and water entrapped were obtained at higher caseinate concentration. Increasing caseinate and carrageenan concentration resulted in more brittle and elastic gels, whereas stress in rupture behaviour depended on the relative concentration of biopolymers. The depletion-flocculation phenomenon became evident at higher biopolymer concentration, resulting in network weakening and lower water release, although this effect was reduced with sucrose addition.
Subject: Carrageenan
Sodium caseinate
Mechanical properties
Sucrose
Multivariate analysis
Acid gels
Phase separation
Whiteness index
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/10942910903176345
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000287740300001.pdf634.71 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.