Effect of the espina corona gum on caseinate acid-induced gels

López, Débora Natalia; Galante, Micaela; Alvarez, Estela M.; Risso, Patricia Hilda; Boeris, Valeria

doi:10.1016/j.lwt.2017.07.013

Cited by 12 publications

(6 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The micrographs of the control sample clearly indicate that acid-induced gelation of unmodified casein resulted in the formation of a clustered network structure consisting of compact clusters of aggregated casein particles with very few interlinking strands. Apparent mean size of pores was 2.7 μm which is within the range of pore sizes reported for acid-induced caseinate gels. , Gels from glycated caseins were constructed of a rather fine-stranded network, where the clusters were more branched, interconnected, and appeared less densely packed. For the casein sample treated with lactose for 36 h (Lac-36), the mean pore size was reduced to 1.3 μm and POR decreased from 0.68 to 0.58 upon glycation.…”

Section: Resultssupporting

confidence: 74%

“…Haralick’s texture parameters derive from the sum of all GLCM elements, which are weighted by either the value of the element (type 1) or its spatial position (type 2). The type-1 features angular second moment (ASM; eq ) and Shannon entropy (SE; eq ) as well as the type-2 feature inverse difference moment (IDM; eq ), most recently utilized for texture evaluation of micrographs of different types of casein gels, − were computed for d = 1 and φ = 0 and 90° as follows, using the ImageJ plugin ‘Texture Analyzer’ (version 0.4): …”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights

Hannß

Böhm

Drichel

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

Casein gels consist of a fractal organized network of aggregated casein particles. The gel texture thereby depends on the structure, the spatial distribution, and the interaction forces of the network’s elementary building blocks. The aim of this study was to explore the technofunctional consequences of a possible specificity of Maillard reaction-induced cross-linking reactions on casein with respect to texture and microstructure of acid gels. Therefore, sodium caseinate glycated with lactose in the dry state (60 °C, a w 0.5) was compared with casein samples cross-linked with methylglyoxal, with glutaraldehyde, or via microbial transglutaminase, respectively, at similar levels of protein cross-linking as confirmed by size-exclusion chromatography under denaturing conditions. Casein gels prepared by acidification with glucono-δ-lactone were characterized concerning pH kinetics during gelation, mechanical texture properties under large deformation, and water-holding capacity, while viscometric properties of casein suspensions were obtained prior to gelation. The gel microstructure was captured by confocal laser scanning microscopy and evaluated by means of image texture analysis. All protein cross-linking reactions studied led to an enhanced gel strength which was accompanied by an increased interconnectivity of the gel network and a decrease in apparent pore sizes. Gels with more densely packed strands, as was the case for enzymatically modified casein, exhibited pronounced mechanical stability. The spontaneous destabilization of the gel network upon prolonged glycation reactions, which was not obviously displayed by microstructural features but connected to an increased viscosity and pronounced pseudoplastic flow of the unacidified suspension, suggests a limitation of particle rearrangements and the weakening of interparticle protein–protein interactions by additional structure attributes formed during the early Maillard reaction (glycoconjugation).

show abstract

Section: Resultssupporting

confidence: 74%

Section: Methodsmentioning

confidence: 99%

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights

Hannß

Böhm

Drichel

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…However, MCC had an adverse effect on WHC of SPI gels. A similar trend was observed by López et al [30], who found that sodium caseinate acid-induced gels containing espina corona gum presented lower WHC. The interaction between protein and MCC was limited due to its lower surface charge, which could make them more susceptible to rearrangements and induce the formation of locally denser clusters and larger pores [31].…”

Section: Whc and Gel Strengthsupporting

confidence: 88%

Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose

Jin

Wang

et al. 2022

Foods

View full text Add to dashboard Cite

The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-δ-lactone-induced soy protein isolate (SPI) gels were investigated. The water-holding capacity, gel strength, and viscoelastic modulus of CNC–SPI gels were positively associated with CNC concentration from 0 to 0.75% (w/v). In contrast, MCC–SPI gels exhibited decreased water-holding capacity, gel strength, and viscoelastic modulus. All composite gels displayed high frequency dependence and the typical type I (strain thinning) network behavior. Changes in viscoelasticity under large strain were correlated with differences in the microstructure of SPI composite gels. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that CNC were more evenly and steadily distributed in the protein matrix and formed a compact network structure. In contrast, MCC–SPI gels exhibited a discontinued and rough gel network with some large aggregates and pores, in which MCC was randomly entrapped. Fourier transform infrared spectroscopy (FTIR) and molecular forces results revealed that no new chemical bonds were formed in the gelation process and that the disulfide bond was of crucial importance in the gel system. With the addition of CNC, electrostatic interactions, hydrophobic interactions, and hydrogen bonds in the SPI gel network were significantly strengthened. However, the incorporation of MCC might obstruct the connection of the protein network. It is concluded that both cellulose type and concentration affect gelling properties.

show abstract

“…There are previous reports on protein/ECG mixture gels. Spotti et al (2012) studied mixed whey protein/ECG heat-induced gels whereas L opez, Galante, Alvarez, Risso, and Boeris (2017a) focused on acid-induced sodium caseinate/ECG gels. Nevertheless, there are no previous reports for MP/ECG mixed gels obtained by rennet addition.…”

Section: Q4mentioning

confidence: 99%

Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

Galante

Boeris

Risso

2019

International Dairy Journal

Self Cite

View full text Add to dashboard Cite

Please check your proof carefully and mark all corrections at the appropriate place in the proof (e.g., by using on-screen annotation in the PDF file) or compile them in a separate list. It is crucial that you NOT make direct edits to the PDF using the editing tools as doing so could lead us to overlook your desired changes. Note: if you opt to annotate the file with software other than Adobe Reader then please also highlight the appropriate place in the PDF file. To ensure fast publication of your paper please return your corrections within 48 hours.

show abstract

Effect of the espina corona gum on caseinate acid-induced gels

Cited by 12 publications

References 44 publications

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights

Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose

Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

Contact Info

Product

Resources

About