Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior

The behavior of model systems formed by different concentration of sodium caseinate and locust bean gum (LBG) was investigated using confocal microscopy (CSLM) and rheological measurements in order to determine the interaction between these two ingredients in acidified dairy products. A visual phase...

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Bibliographic Details
Published in:Food hydrocolloids 2009-12, Vol.23 (8), p.2085-2093
Main Authors: Perrechil, F.A., Braga, A.L.M., Cunha, R.L.
Format: Article
Language:English
Subjects:
acidified milk
Biological and medical sciences
Biopolymers
caseinates
chemical concentration
chemical interactions
CSLM
dairy products
Food additives
Food industries
food matrix
Fundamental and applied biological sciences. Psychology
Gel formation
gelling properties
gels
General aspects
isoelectric point
kinetics
liquids
locust bean gum
mechanical properties
microstructure
mixtures
model food systems
Phase separation
rheological properties
Rheology
sodium caseinate
viscosity
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Summary:The behavior of model systems formed by different concentration of sodium caseinate and locust bean gum (LBG) was investigated using confocal microscopy (CSLM) and rheological measurements in order to determine the interaction between these two ingredients in acidified dairy products. A visual phase diagram was constructed at different biopolymer concentrations and four different types of systems were observed for the mixtures in the isoelectric point of protein: one-phase gels (G1P), two-phase gels (G2P), one-phase liquid mixtures (L1P) and two-phase liquid mixtures (L2P). These different systems resulted from the different kinetics of phase separation and gel formation. The one-phase systems (gels and liquid mixtures) showed a micro-phase separation when visualized by CSLM, although they were homogeneous at macroscopic level. In a general way, the micro or macro phase separation led to a biopolymer concentration on separated phases, resulting in an increase of the stress at fracture for the gels or the viscosity for the liquid mixtures. However, the behavior of the whole system did not correspond to the sum of the mechanical properties of separated phases.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2009.05.009