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

AUTOR(ES)

Sabadini, E., Hubinger, M. D., Cunha, R. L.

FONTE

Brazilian Journal of Chemical Engineering

DATA DE PUBLICAÇÃO

2006-03

RESUMO

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 casein-casein interactions.

Documentos Relacionados

• Macro- and microscopic properties of milk proteins and k-carrageenan gels
• Effect of carbopol and polyvinylpyrrolidone on the mechanical, rheological, and release properties of bioadhesive polyethylene glycol gels
• Effects of Bacillus subtilis biocementation on the mechanical properties of mortars
• Affinity of alpha-actinin for actin determines the structure and mechanical properties of actin filament gels.
• Effects of Gibberellic Acid and Sucrose on the Growth of Oat (Avena) Stem Segments