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|Type:||Artigo de periódico|
|Title:||Cold-set whey protein-flaxseed gum gels induced by mono or divalent salt addition|
da Cunha, RL
|Abstract:||Mixed cold-set whey protein isolate (WPI)-flaxseed gum (FG) gels, induced by the addition of CaCl(2) or NaCl at fixed ionic strength (150 mM), were evaluated with respect to their mechanical properties, water-holding capacity (WHC) and SEM microscopy. They were prepared by mixing FG and thermally denatured (90 degrees C/30 min) WPI solutions at room temperature, but the gels were formed at 10 degrees C using two methods of salt incorporation: diffusion through dialysis membranes and direct addition. The mixed systems formed using dialysis membranes showed phase separation with the development of two (axial) layers, and the CaCl(2)-induced gels presented radial phase separation. In general the CaCl(2)-induced gels were less discontinuous, stronger, and showing lower WHC and deformability than the NaCl-induced gels. An increase in the FG concentration reduced the gel strength and WHC for both systems, which was associated with a prevailing phase separation between the biopolymers over the gelation process. Using direct salt addition, apparently none of the mixed gels showed macroscopic phase separation, but the NaCl-induced gels showed much higher hardness and elasticity than the CaCl(2)-induced gels. Since the gelation process occurred more quickly by direct salt addition, and more effectively for the divalent salts, the more fragile structure of the CaCl(2)-induced gels was a consequence of disruption of the cross-link interactions of the aggregates during the agitation used to homogenize the salt added. (C) 2010 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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