Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
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The knowledge of the effect of polysaccharide addition on the textural
properties of milk protein gels is important for foodstuff engineering
design. Therefore, the microstructure, texture, and water-holding capacity
of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that
the presence of GG changed the microstructure of rennet-induced milk gel.
The addition of a GG concentration higher than 0.075% w/v led to a
discontinuous protein network. Changes in the structure of the gel samples
are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very
weak gel sample was obtained. The results demonstrated that different milk
protein gel microstructures can be created by the addition of different
concentrations of GG.
Para citar este articulo: Micaela Galante, Valeria Boeris, Estela Álvarez & Patricia Risso (2017) Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum, International Journal of Food Properties, 20:sup3, S2569-S2578, DOI: 10.1080/10942912.2017.1375513
Para citar este articulo: Micaela Galante, Valeria Boeris, Estela Álvarez & Patricia Risso (2017) Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum, International Journal of Food Properties, 20:sup3, S2569-S2578, DOI: 10.1080/10942912.2017.1375513
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