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Abstract:

The dynamics of heat gelation of casein glycomacropeptide (CMP) and β-lactoglobulin (β-lg) mixtures as affected by their interactions in the aqueous phase were studied at pH 3.5 and 7.0. At pH 7.0, whereas CMP did not gel, all the mixed systems gelled, but strong synergism was observed for 25:75 CMP:β-lg ratio. In comparison, at pH 3.5 where both components gelled on their own, a strong antagonism was observed, mainly at 75:25 CMP:β-lg ratio. The behaviour of mixed gels is ascribed to the formation of electrostatically driven assembled CMP:β-lg structures, modulated by pH, which were observed by dynamic light scattering and DSC measurements. © 2009 Elsevier Ltd.

Registro:

Documento: Artículo
Título:The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase
Autor:Martinez, M.J.; Farías, M.E.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, Ruta 5 y 7, Luján 6700, Buenos Aires, Argentina
Palabras clave:Aqueous phase; DSC measurements; Electrostatically driven; Glycomacropeptide; Lactoglobulin; Mixed gel; Mixed systems; Casein; Coagulation; Gels; Gelation
Año:2010
Volumen:20
Número:9
Página de inicio:580
Página de fin:588
DOI: http://dx.doi.org/10.1016/j.idairyj.2009.11.016
Título revista:International Dairy Journal
Título revista abreviado:Int. Dairy J.
ISSN:09586946
CODEN:IDAJE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v20_n9_p580_Martinez

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Citas:

---------- APA ----------
Martinez, M.J., Farías, M.E. & Pilosof, A.M.R. (2010) . The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase. International Dairy Journal, 20(9), 580-588.
http://dx.doi.org/10.1016/j.idairyj.2009.11.016
---------- CHICAGO ----------
Martinez, M.J., Farías, M.E., Pilosof, A.M.R. "The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase" . International Dairy Journal 20, no. 9 (2010) : 580-588.
http://dx.doi.org/10.1016/j.idairyj.2009.11.016
---------- MLA ----------
Martinez, M.J., Farías, M.E., Pilosof, A.M.R. "The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase" . International Dairy Journal, vol. 20, no. 9, 2010, pp. 580-588.
http://dx.doi.org/10.1016/j.idairyj.2009.11.016
---------- VANCOUVER ----------
Martinez, M.J., Farías, M.E., Pilosof, A.M.R. The dynamics of heat gelation of casein glycomacropeptide - β-lactoglobulin mixtures as affected by interactions in the aqueous phase. Int. Dairy J. 2010;20(9):580-588.
http://dx.doi.org/10.1016/j.idairyj.2009.11.016