Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
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凝乳酶诱导的乳蛋白凝胶的微观结构和质地特性：瓜尔胶的影响
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发表时间：
2017
期刊：
影响因子：
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通讯作者：
Patricia H. Risso
中科院分区：
文献类型：
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作者：
M. Galante;Valeria Boeris;E. M. Alvarez;Patricia H. Risso
摘要：了解添加多糖对乳蛋白凝胶结构特性的影响，对食品工程设计具有重要意义。因此，研究了添加不同浓度瓜尔胶（GG）和不添加瓜尔胶的凝血酶诱导乳蛋白凝胶的微观结构、质地和持水性。发现GG的存在改变了凝血酶诱导乳凝胶的微观结构。GG浓度大于0.075% w/v时，蛋白质网络不连续。凝胶样品的结构变化反映在纹理感知和保水能力上。当GG的极限浓度超过0.15% w/v时，得到非常弱的凝胶样品。结果表明，添加不同浓度的GG可形成不同的乳蛋白凝胶微观结构。
ABSTRACT The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different concentrations of guar gum (GG) were determined. It was found that the presence of GG changed the microstructure of rennet-induced milk gel. The addition of a GG concentration higher than 0.075% w/v led to a discontinuous protein network. Changes in the structure of the gel samples are reflected in the texture perception and their capability of water retention. When a limit GG concentration of 0.15% w/v was exceeded, a very weak gel sample was obtained. The results demonstrated that different milk protein gel microstructures can be created by the addition of different concentrations of GG.