Kefiran improves rheological properties of glucono-δ-lactone induced skim milk gels

Rimada, Pablo Sebastián; Abraham, Analía Graciela

doi:10.1016/j.idairyj.2005.02.002

Cited by 76 publications

(62 citation statements)

References 26 publications

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“…5, No. 1;2016 According to one-way Anova, the A 0 was significantly affected by supplement addition (p<0.001). As it can be seen in Figure 5, SCN addition resulted in the highest thixotropic behavior, followed by kefiran addition, while WPC exhibited the lowest thixotropic behavior even from the control sample.…”

Section: Apparementioning

confidence: 97%

“…So far, only Rimada and Abraham (2006) studied the effect of kefiran addition on the apparent viscosity and viscoelastic properties (derived by dynamic analysis) of acidified milk gels. Therefore, the aim of the present work was to study the effect of kefiran and milk protein addition on the rheological and viscoelastic behavior of acidified milk gels.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Dimitreli¹,

Exarhopoulos²,

Goulas³

et al. 2016

JFR

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The properties of kefiran as a texture modifier was evaluated providing new perspectives in understanding the rheology of fermented dairy products and the possibility of using this generally recognized as safe polysaccharide as an additive in dairy and other foods. For this purpose, the effect of kefiran, Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) addition on the rheological behavior of glucono-δ-lactone (GDL) induced milk gels was evaluated. The acidified milk samples were prepared from homogenized and pasteurized full fat (3.5%) bovine milk with or without the addition of kefiran, SCN and WPC at 1.5% concentration. The incubation temperature was set at 37°C. According to the results, the incubation time required for the pH to reach 4.4 increased with increasing SCN and WPC concentration. Kefiran addition did not affect incubation time, however it did enhanced elasticity, apparent viscosity and thixotropic behavior of milk gels. The impact effect of kefiran on the rheological behavior of acid milk gels was more pronounced when compared to that of WPC, but lower to SCN effect. The protein matrix of GDL induced milk gels is governed by hydrophilic interactions in the presence of kefiran or WPC and by hydrophobic ones when SCN are added.

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Section: Apparementioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Dimitreli¹,

Exarhopoulos²,

Goulas³

et al. 2016

JFR

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“…The isolation and purification of kefiran was performed as previously reported by Rimada and Abraham (2006) from kefir grains belonging to the CIDCA culture collection and originally obtained from a household at La Plata, Argentina. Stated in brief, a weighed amount of CIDCA AGK1 kefir grains obtained by successive subcultures in low-fat milk (Sancor, Santa Fe, Argentina) was treated in boiling water (1:10 [w/v]) for 30 min with discontinuous stirring.…”

Section: Isolation Of Kefiranmentioning

confidence: 99%

“…Kefiran can increase the viscosity of aqueous solutions and acidic milk gels (Rimada and Abraham 2006) and can form cryogels by freezing in dilute solution (0.5-2, w/v) (Piermaria et al 2008) or in the presence of alcohol (Mukai et al 1991). Cryogels are matrices with interconnected macropores or supermacropores that are formed from solutions of polymeric precursors (Lozinsky et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

et al. 2014

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In this work, the influence of sucrose and fructose on the gel-forming capacity of kefiran was investigated as well as the physicochemical characteristics of the resulting gels. The addition of sugar to gel-forming solutions did not alter the pseudoplastic flow properties of kefiran solutions and after one freeze-thaw cycle translucent gels with high waterholding capability were obtained. A highly porous matrix was revealed by microscopy whose pore size varied with sugar concentration. Sucrose and fructose had different effects on the rheological characteristics of sugar-kefiran gels. An increment in the strength of the gels with progressive concentrations of sucrose was evidenced by an increase in the elastic modulus (G'), indicating that sucrose reinforces the binding interactions between the polymer molecules (p≤0.05). A drastic reduction in elastic modulus occurred, however, when 50.0 % w/w sucrose was added to kefiran gels, resulting in less elasticity. In contrast, when fructose was added to kefiran gels, elastic modulus decreased slightly with progressive sugar concentrations up to 10 %, thereafter increasing up to 50 % (p≤0.05). Supplementation with up to 30 % sugar contributed to water retention and increased the viscous modulus. The relative increment in the elastic and viscous moduli elevated the loss tangent (tanδ) depending on the type and concentration of sugar. Sugars (sucrose, fructose) present in the matrix of the polysaccharide networks modified water-polymer and polymer-polymer interactions and consequently changed the gels' physicochemical characteristics, thus allowing the possibility of selecting the appropriate formulation through tailormade kefiran cryogels.

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“…Kefiran has functional advantages over other polysaccharides, such as antibacterial, antifungal and antitumor properties (Cevikbas et al 1994). Recent studies have reported that this exopolysaccharide can be easily isolated from grains of deproteinized whey at high yields (Rimada and Abraham 2006). In addition, the mechanical and physical properties of film made from kefiran exhibit good potential as an edible film in the food and packaging industries (Ghasemlou et al 2011a-c).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the new biodegradable WPI/clay nanocomposite films based on kefiran exopolysaccharide

et al. 2014

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Physico-mechanical, thermal and structural characteristics of nanocomposite film composed of kefiran-whey protein isolate (WPI)-montmorillonite (MMT; 1, 3 and 5 % w/w) were studied. Incorporation of MMT significantly affected the mechanical attributes of the kefiran-WPI films. The tensile strength and Young's modulus increased and the percentage of elongation at break decreased as the MMT content increased. Moisture content, moisture absorption and water solubility decreased as the MMT concentration increased. Differential scanning calorimetry indicated that the glass transition temperature for kefiran-WPI film was −12.5°C and was noticeably affected by an increase in MMT. X-ray diffraction analysis showed formation of an exfoliated structure with the addition of small amounts of MMT to the kefiran-WPI matrix. Intercalation and some exfoliation occurred up to 5 % (wt) increase in MMT. Scanning electron microscopy demonstrated ideal dispersion for MMT nanoparticles into the structure of the bio-nanocomposite films.

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Kefiran improves rheological properties of glucono-δ-lactone induced skim milk gels

Cited by 76 publications

References 26 publications

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

Characterization of the new biodegradable WPI/clay nanocomposite films based on kefiran exopolysaccharide

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