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Author Risso, Patricia H. ♦ Armendariz, Mirta ♦ Wagner, Jorge R. ♦ Hidalgo, María E.
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher MDPI AG
File Format PDF
Date Created 2016-09-12
Copyright Year ©2016
Language English
Subject Domain (in LCC) Q ♦ QD1-999 ♦ QD146-197 ♦ QD1-65
Subject Keyword Chemistry ♦ Inorganic chemistry ♦ General ♦ Digital images analysis ♦ Protein-polysaccharide interactions ♦ Including alchemy ♦ Science ♦ Experimental design ♦ Thermodynamic compatibility
Abstract 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-δ-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.
ISSN 23102861
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2016-09-01
e-ISSN 23102861
Journal Gels
Volume Number 2
Issue Number 3
Starting Page 23

Source: Directory of Open Access Journals (DOAJ)