INVESTIGADORES
RISSO Patricia Hilda
artículos
Título:
Evaluation of the effect of Gleditsia amorphoides gum on the properties of the rennet-induced milk protein gels
Autor/es:
GALANTE, MICAELA; BOERIS, VALERIA; RISSO, PATRICIA
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2019 vol. 97 p. 216 - 221
ISSN:
0958-6946
Resumen:
Q1 según ScimagoThe study and characterization of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this way, the phase and rheological behavior of milk protein/espina corona gum (MP/ECG) mixtures were evaluated. These mixtures presented a segregative phase separation and a rheological behavior proportional to the ECG concentration. Microstructural analysis, textural parameters and water-holding capacity of gels obtained from MP/ECG mixed systems using rennet as gelling agent were determined. At high ECG concentrations (≥0.05%w/v), the gels? microstructure changed from a coarse strand to a bicontinous microstructure. Such microstructural changes affected the textural parameters, firmness and break point, and the water-holding capacity of the gels. The results obtained in this work could be explained by the interplay between the segregative interaction of the biopolymers and the rennet-induced gelation rate.
