Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

被引：10
作者：
Hidalgo, Maria E. [1 ,2 ]
Armendariz, Mirta [1 ]
Wagner, Jorge R. [3 ]
Risso, Patricia H. [1 ,2 ,4 ]
机构：
[1] Univ Nacl Rosario, Dept Quim Fis, Fac Ciencias Bioquim & Farmaceut, Suipacha 531,S2002LRK, Rosario, Santa Fe, Argentina
[2] IFIR CONICET UNR, Inst Fis Rosario, 27 Febrero 210 Bis,52000EKF, Rosario, Santa Fe, Argentina
[3] Univ Nacl Quilmes, Dept Ciencia & Tecnol, CONICET, Roque Saenz Pena 352,B1876BXD, Buenos Aires, DF, Argentina
[4] Univ Nacl Rosario, Fac Ciencias Veterinarias, Ovidio Lagos & Ruta 33, RA-2170 Casilda, Santa Fe, Argentina
来源：
GELS | 2016年 / 2卷 / 03期
关键词：
protein-polysaccharide interactions; thermodynamic compatibility; experimental design; digital images analysis;
D O I：
10.3390/gels2030023
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-delta-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions.
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页数：11
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