Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan
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添加和不添加iota-卡拉胶在不同长度尺度上研究酸化牛奶凝胶的凝胶化和网络结构
DOI：
10.1016/j.foodhyd.2021.107170
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发表时间：
2022
影响因子：
10.7
通讯作者：
Matsukawa Shingo
中科院分区：
文献类型：
--
作者：
Sone Izumi;Hosoi Moe;Geonzon Lester C.;Jung Hwabin;Descallar Faith Bernadette;Bingjie Hu;Matsukawa Shingo
通过宏观层面上的整体流变学和注射器压缩实验，微观层面上的被动粒子跟踪(粒径分别为0.3μm和1.0μm)和分子水平上的脉冲场梯度核磁共振技术，研究了添加和不添加0.5%w/w的卡拉胶(IC)在30°C孵育过程中不同长度尺度酸性乳凝胶的形成。IC诱导了样品中凝胶网络的早期形成，宏观测量中G‘和G’‘的渐进性增加(G’>；G‘’)证明了这一点。当在发育阶段反复压缩时，IC样品中形成的凝胶网络重新结合成不能包含血清相的非天然胶体结构，这也发生在没有IC的情况下，但在孵化后期发生。PFG-核磁共振在30min时PEO扩散的增加反映了两个样品中出现的酪蛋白-酪蛋白网络及其在分子水平上发生的广泛重排。这与有IC而不是无IC的探针粒子在30min时的均方位移相对应，表明IC改变了粒子跟踪中在微观水平发生的分子水平上发生的网络重排的长度尺度。颗粒跟踪中颗粒的尺寸依赖行为表明，IC诱导的网络高度不均匀，甚至在孵化后期仍在继续发展，与未加IC的样品中观察到的形成的网络的剧烈致密相反。
This work investigated the formation of acid milk gel at different length scales with and without the addition ofiota-carrageenan (IC) (0.5% w/w) during incubation at 30°C, using bulk rheology and syringe compression test at the macroscopic level, passive particle tracking (particle diameter 0.3 μm and 1.0 μm) at the microscopic level and pulsed field gradient (PFG)-NMR with poly(ethylene oxide) (PEO) at the molecular level. IC induced the early formation of the gel network in the sample as demonstrated by the progressive G′ and G′′ increase (where G′ > G′′) in the macroscopic measurement. When repeatedly compressed at the developing stage, the formed gel network in the IC sample reassociated into non-native colloidal structures unable to contain the serum phase, which also occurred without IC but at later incubation stage. The increased PEO diffusion at 30 min in PFG-NMR reflected the emerging casein-casein network and its extensive rearrangement occurring at the molecular level in both samples. This corresponded with the mean square displacement of the probe particles with IC at 30 min but not without IC, indicating that IC altered the length scale of the network rearrangements occurring at the molecular level to be detected at the microscopic level in the particle tracking. The size-dependent particle behaviors in the particle tracking demonstrated a high degree of IC-induced network heterogeneity that continued to develop even at late incubation stage, on contrary to the drastic compaction of the formed network observed in the sample without IC.
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影响因子：
3.1
作者：
Horne, DS
通讯作者：
Horne, DS
天然磷酸酪蛋白酸盐悬浮液和浓缩凝乳酶凝胶中的探针迁移率：探针灵活性和尺寸的影响。
影响因子：
6.1
作者：
S. Salami;C. Rondeau;J. V. van Duynhoven;F. Mariette
通讯作者：
F. Mariette
影响因子：
3.4
作者：
M. Valentine;Z. Perlman;M. Gardel;J. Shin;P. Matsudaira;T. Mitchison;D. Weitz
通讯作者：
M. Valentine;Z. Perlman;M. Gardel;J. Shin;P. Matsudaira;T. Mitchison;D. Weitz
影响因子：
3.1
作者：
Acero-Lopez, Alexandra;Alexander, Marcela;Corredig, Milena
通讯作者：
Corredig, Milena
卡拉胶对凝乳酶诱导的酪蛋白胶束凝胶形成的影响
影响因子：
10.7
作者：
F. Wang;Xianting Liu;Yanan Hu;Jie Luo;Xin Lv;Huiyuan Guo;F. Ren
通讯作者：
F. Ren