Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

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dc.citation.titleGelses
dc.citation.volume2es
dc.creatorHidalgo, María Eugenia
dc.creatorArmendariz, Mirta
dc.creatorWagner, Jorge Ricardo
dc.creatorRisso, Patricia Hilda
dc.date.accessioned2017-11-15T02:06:09Z
dc.date.available2017-11-15T02:06:09Z
dc.date.issued2016-09-10
dc.descriptionThe 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-delta-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.es
dc.description.filFil: Hidalgo, María. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Instituto de Física Rosario (IFIR-CONICET); Argentinaes
dc.description.filFil: Armendariz, Mirta. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentinaes
dc.description.filFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; CONICET; Argentinaes
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Facultad de Ciencias Veterinarias; Instituto de Física Rosario (IFIR-CONICET); Argentinaes
dc.description.sponsorshipUniversidad Nacional de Rosarioes
dc.formatapplication/pdf
dc.format.extent1-11es
dc.identifier.issn2310-2861es
dc.identifier.urihttp://hdl.handle.net/2133/9281
dc.language.isoenges
dc.publisherMDPIes
dc.relation.publisherversionhttp://www.mdpi.com/2310-2861/2/3/23es
dc.relation.publisherversiondoi:10.3390/gels2030023es
dc.rightsopenAccesses
dc.rights.holderMDPIes
dc.rights.holderHidalgo, María E.es
dc.rights.holderArmendariz, Mirtaes
dc.rights.holderWagner, Jorge R.es
dc.rights.holderRisso, Patricia H.es
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/*
dc.subjectProtein-polysaccharide interactionses
dc.subjectThermodynamic compatibilityes
dc.subjectExperimental designes
dc.subjectDigital images analysises
dc.titleEffect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gelses
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

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(FBIOyF) Departamento de Química Física - Artículo de Revista