Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

Belyakova, Larisa E.; Antipova, Anna S.; Семенова, М.Г.; Dickinson, Eric; Merino, Lara Matia; Tsapkina, E. N.

doi:10.1016/s0927-7765(03)00041-9

Cited by 64 publications

(46 citation statements)

References 22 publications

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“…Studies of milk protein-sugar interactions (Kulmyrzaev et al, 2000;Mora-Gutierrez and Farrell, 2000) have shown that sugar contributes to protein hydration and increases the degree of protein aggregation. On lowering the pH from neutral in the direction of pI, the sucrose in sodium caseinate systems strengthens protein-protein interactions with an increasing number of structural bounds (Belyakova et al, 2003). This has been observed for a wide range of sucrose concentration, from 10-78% w/v.…”

Section: Introductionmentioning

confidence: 87%

“…Sugar changes qualitatively the structural and rheological properties, strengthening caseincasein and casein-polysaccharide interactions . Previous studies have shown that low-molecular-weight sugars, and particularly sucrose, can cause various marked changes in functional properties of casein: (i) an increase in the solubility of sodium caseinate in aqueous medium in the vicinity of the isoelectric point of the protein (Antipova and Semenova, 1995); (ii) an increase in the thermodynamic compatibility of casein with polysaccharides in bulk aqueous media (Antipova and Semenova, 1995;Schorsch et al, 1999); (iii) an increase in the surface activity of sodium caseinate at the planar air-water interface (Antipova et al, 1999); (iv) a substantial increase in the acid-induced gel-forming ability of sodium caseinate and (v) a marked enhancement of the viscoelasticity of acidinduced casein gels due to the effects of sucrose on the self-association of sodium caseinate (Belyakova et al, 2003).…”

Section: Results E Discussion Large Deformation Properties Of the Acimentioning

confidence: 99%

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The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Sabadini

Hubinger

Cunha

2006

Braz. J. Chem. Eng.

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-Mechanical properties have been widely correlated with textural characteristics to determine the interactions during the process formation of dairy gel. These interactions are strongly affected by process conditions and system composition. In the present study, the rheological of acid-induced protein dairy gels with (2 (7-3) ) and without (2 (6-2) ) sucrose and subjected to small and large deformations were studied using an experimental design. The independent variables were the sodium caseinate, whey protein concentrate (WPC), carrageenan and sucrose concentrations as well as stirring speed and heat treatment time and temperature. Mechanical deformation tests were performed at 0.1, 1, 5, and 9 mm/s up to 80% of initial height. A heavy dependence of rupture stress on increasing crosshead speed and the formation of harder gels with the addition of sucrose were observed. Moreover the elastic and viscous moduli, obtained by fitting the Maxwell model to stress relaxation data, increased with increasing addition of sucrose. These results can be explained by preferential hydration of the casein with sucrose, causing an induction of casein-polysaccharide and caseincasein interactions.

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Section: Introductionmentioning

confidence: 87%

Section: Results E Discussion Large Deformation Properties Of the Acimentioning

confidence: 99%

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Sabadini

Hubinger

Cunha

2006

Braz. J. Chem. Eng.

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“…The pH and ionic strength modify the solvent quality, consequently affecting the protein-protein, proteinpolysaccharide, and biopolymer-solvent interactions (Belyakova et al 2003;Dickinson and Merino 2002;Schorsch et al 1999;Medina-Torres et al 2009), showing a direct influence on the polymer network structure. Other cosolutes (Dickinson 2003), such as sugars, also modify the solvent quality due to changes in the hydrophobic-hydrophilic balance on the protein surface and, as a consequence, on their affinity for the medium (Belyakova et al 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Other cosolutes (Dickinson 2003), such as sugars, also modify the solvent quality due to changes in the hydrophobic-hydrophilic balance on the protein surface and, as a consequence, on their affinity for the medium (Belyakova et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Stress Relaxation of Acid-induced Milk Gels

Sabadini

Hubinger

Cunha

2010

Food Bioprocess Technol

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The effects of the addition of sugar (sucrose) or salt (KCl/NaCl mixture) on the rheological properties of acid milk gels formed under different process and composition conditions were studied using an experimental design and surface response analysis. The variables evaluated were: sodium caseinate, whey protein concentrate, carrageenan, sucrose or KCl/NaCl concentration, and the mixing temperature of the components. The stress relaxation measurements were made within the linear viscoelasticity domain, and the data obtained were fitted to the generalized Maxwell model. Five parameters were obtained from the fitting: three elastic elements and two viscous elements. In addition, the denaturation process of whey protein with different solute concentrations was evaluated using differential scanning calorimetry. Denaturation temperature increased with increases in the solute concentrations, but enthalpy values did not change independent of solute type and concentration. The results showed that the elastic and viscous moduli increased with sucrose concentration, i.e., the gel network was reinforced, while the opposite occurred with the addition of the saline mixture. Increasing ionic strength of saline mixture and the process temperature were the more important effects with respect to the rheological properties of gels with added saline mixture. On the other hand, the biopolymer concentrations showed the most significant effects on the properties of gels with added sugar.

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“…Acid gel formation of NaCAS dispersions has been examined leading to quantitative structural information for testing ideas about the fractal properties of casein gels (Bremer et al, 1993). The effect of different processing parameters (heat treatment, temperature and pH conditions), the presence of other ingredients or the GDL concentration on the microstructure of acid gels has been investigated (Belyakova et al, 2003;Braga et al, 2006;Lucey et al, 2001;Nespolo et al, 2010;Perrechil et al, 2009). Particularly, protein/polysaccharide/water mixtures are frequently used in the food industry as thickening agents for low or zero fat products (Semenova et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures

Hidalgo¹,

Riquelme²,

Alvarez³

et al. 2012

Food Industrial Processes - Methods and Equipment

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Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

Cited by 64 publications

References 22 publications

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Stress Relaxation of Acid-induced Milk Gels

Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures

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