Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

Vista sencilla de ítem
dc.citation.titleInternational Journal of Food Propertieses
dc.citation.volume20(3)es
dc.creatorGalante, Micaela
dc.creatorBoeris, Valeria
dc.creatorÁlvarez, Estela M.
dc.creatorRisso, Patricia Hilda
dc.date.accessioned2020-12-16T15:28:51Z
dc.date.available2020-12-16T15:28:51Z
dc.date.issued2018-01-08
dc.descriptionThe 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.es
dc.descriptionPara 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
dc.description.filFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Fisicoquímica; Argentina.es
dc.description.filFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.es
dc.description.filFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Álvarez, Estela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Álvarez, Estela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina.es
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas de Argentina (CONICET) PIP 11220130100076COes
dc.description.sponsorshipUniversidad Nacional de Rosario (UNR) 1BIO368es
dc.formatapplication/pdf
dc.format.extentS2569-S2578es
dc.identifier.issn1532-2386es
dc.identifier.urihttp://hdl.handle.net/2133/19486
dc.language.isoenges
dc.publisherTaylor & Francises
dc.relation.publisherversionhttps://doi.org/10.1080/10942912.2017.1375513es
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/10942912.2017.1375513es
dc.rightsopenAccesses
dc.rights.holderUniversidad Nacional de Rosarioes
dc.rights.holderGalante, Micaelaes
dc.rights.holderBoeris, Valeriaes
dc.rights.holderÁlvarez, Estelaes
dc.rights.holderRisso, Patricia Hildaes
dc.rights.textAttribution 4.0 International (CC BY 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subjectProteínas de la Lecheen
dc.subjectHidrocoloidesen
dc.subjectGoma Guaren
dc.subjectProteínas de la Leche/químicaen
dc.subjectTextureen
dc.titleMicrostructural and textural properties of rennet-induced milk protein gel: Effect of guar gumes
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

Archivos

Bloque original
Mostrando 1 - 1 de 1
Miniatura
Nombre:
308 Microstructural and textural properties of rennet induced milk protein gel Effect of guar gum.pdf
Tamaño:
1.55 MB
Formato:
Adobe Portable Document Format
Descripción:
Vers
Descargar
Bloque de licencias
Mostrando 1 - 1 de 1
Nombre:
license.txt
Tamaño:
3.59 KB
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar

Colecciones

(FBIOyF) Departamento de Química Física - Artículo de Revista