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Abstract:

The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant rate reaction order of gelation and were calculated, the first varying between four different orders of magnitude and the second between 1 and 7. Mathematical models allowing the prediction of gelation time with a good fit (r2 > 0.94) were obtained. Activation energy (Ea) for gelation decreased as pH decreased. In presence of sucrose, Ea values showed a higher temperature dependence. Gel functionality showed to be pH independent. Although the kinetic aspects of the reactions were affected by pH, the thermodynamic ones remained almost unchanged. Aggregation and gelation were very fast at pH 6. When comparing gelation kinetics with those corresponding to fluorescence and colour development, gelation showed to be produced much earlier than the latter two phenomena. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Heat-induced changes in dairy products containing sucrose
Autor:Rozycki, S.D.; Buera, M.P.; Pauletti, M.S.
Filiación:Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral - Street: 1 de Mayo 3250, 3000 Santa Fe, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, 1428 Buenos Aires, Argentina
Palabras clave:Colour; Concentrated milk; Fluorescence; Kinetics; Thermal gelation; casein; sucrose; article; controlled study; energy; fluorescence; gelation; high temperature; kinetics; mathematical model; micelle; milk; pH
Año:2010
Volumen:118
Número:1
Página de inicio:67
Página de fin:73
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.04.096
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:casein, 9000-71-9; sucrose, 122880-25-5, 57-50-1
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v118_n1_p67_Rozycki

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Citas:

---------- APA ----------
Rozycki, S.D., Buera, M.P. & Pauletti, M.S. (2010) . Heat-induced changes in dairy products containing sucrose. Food Chemistry, 118(1), 67-73.
http://dx.doi.org/10.1016/j.foodchem.2009.04.096
---------- CHICAGO ----------
Rozycki, S.D., Buera, M.P., Pauletti, M.S. "Heat-induced changes in dairy products containing sucrose" . Food Chemistry 118, no. 1 (2010) : 67-73.
http://dx.doi.org/10.1016/j.foodchem.2009.04.096
---------- MLA ----------
Rozycki, S.D., Buera, M.P., Pauletti, M.S. "Heat-induced changes in dairy products containing sucrose" . Food Chemistry, vol. 118, no. 1, 2010, pp. 67-73.
http://dx.doi.org/10.1016/j.foodchem.2009.04.096
---------- VANCOUVER ----------
Rozycki, S.D., Buera, M.P., Pauletti, M.S. Heat-induced changes in dairy products containing sucrose. Food Chem. 2010;118(1):67-73.
http://dx.doi.org/10.1016/j.foodchem.2009.04.096