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Abstract:

The aim of this work was to study the interaction between gelatin and casein glycomacropeptide (CMP) in the dynamic of gelation and the textural and microstructural properties of the mixed gels. Size particle, dynamic of gelation and textural and microstructural properties of CMP, gelatin and CMP-gelatin systems at pH 3.5 and pH 6.5 were determined. Size particle of gelatin increased by decreasing temperature from 35 °C to 5 °C, while no differences were observed in the size particle of CMP. At pH 6.5 the critical gelling concentration of gelatin was 1.5% and CMP did not gel, but the behavior of mixed systems was similar to gelatin. The more relevant result was observed at pH 3.5 since at concentrations in which CMP and gelatin did not gel on its own, the mixed systems gelled suggesting a synergistic effect. © 2016 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
Autor:Morales, R.; Martinez, M.J.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Agencia Nacional de Promocion Cientifica y Tecnologica de la Republica Argentina, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina, Argentina
Palabras clave:Casein glycomacropeptide; Gel; Gelatin; Interactions; Texture; Beam plasma interactions; Casein; Gels; Textures; Casein glycomacropeptide; Critical gelling concentrations; Gelatin; Gelatin gels; Micro-structural properties; Mixed gel; Mixed systems; Synergistic effect; Gelation
Año:2016
Volumen:84
Página de inicio:102
Página de fin:107
DOI: http://dx.doi.org/10.1016/j.foodres.2016.03.024
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v84_n_p102_Morales

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Citas:

---------- APA ----------
Morales, R., Martinez, M.J. & Pilosof, A.M.R. (2016) . Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide. Food Research International, 84, 102-107.
http://dx.doi.org/10.1016/j.foodres.2016.03.024
---------- CHICAGO ----------
Morales, R., Martinez, M.J., Pilosof, A.M.R. "Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide" . Food Research International 84 (2016) : 102-107.
http://dx.doi.org/10.1016/j.foodres.2016.03.024
---------- MLA ----------
Morales, R., Martinez, M.J., Pilosof, A.M.R. "Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide" . Food Research International, vol. 84, 2016, pp. 102-107.
http://dx.doi.org/10.1016/j.foodres.2016.03.024
---------- VANCOUVER ----------
Morales, R., Martinez, M.J., Pilosof, A.M.R. Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide. Food Res. Int. 2016;84:102-107.
http://dx.doi.org/10.1016/j.foodres.2016.03.024