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Wilbanks D, Lee M, Rahimi Y, Lucey J. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products. J Dairy Sci 2022; 106:61-74. [DOI: 10.3168/jds.2022-22400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 08/09/2022] [Indexed: 11/09/2022]
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2
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The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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3
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El Bouchikhi S, Pagès P, El Alaoui Y, Ibrahimi A, Bensouda Y. Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system. BMC Biotechnol 2019; 19:57. [PMID: 31375117 PMCID: PMC6679467 DOI: 10.1186/s12896-019-0539-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Accepted: 07/02/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer's acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment on the syneresis in a mixed model system, and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. Accordingly, a protocol was designed to perform an experimental design by using a mixture of the selected factors. RESULTS A significant decrease of syneresis was detected in all mixtures at 8% of sodium caseinate, ranging between a minimum of 1.8% and a maximum of 20.6% compared to the mixtures at 3% of sodium caseinate in which the syneresis decrease had ranged between a minimum of 22.2% and a maximum of 47.8%. The addition of starch had a significant impact on the acidification profile and on the syneresis of the fermented mixed model. Moreover, the monitoring of pH and zeta potential during the lacto-fermentation process has also led to a better understanding of the acid gelation and the syneresis variations. CONCLUSION Syneresis varies very closely with sodium caseinate concentration, starch concentration and also with their association, regardless of the concentrations of lactose and ferment. In fact syneresis could be reduced to an optimum level if a sodium caseinate-starch mixed system is employed: Less syneresis gels could be obtained at a sodium caseinate concentration above 5% if starch is used above 1%.
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Affiliation(s)
- Soumaya El Bouchikhi
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco.,Laboratory of Medical Biotechnology, Faculty of Medicine and Pharmacy, Mohammed the Vth University in Rabat, Rabat, Morocco
| | - Philippe Pagès
- PhP Stats, Création et analyse d'information, Conseil, études et formations en statistique, 19, rue Pasteur, 94170, Le Perreux, France
| | - Yassir El Alaoui
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco
| | - Azeddine Ibrahimi
- Laboratory of Medical Biotechnology, Faculty of Medicine and Pharmacy, Mohammed the Vth University in Rabat, Rabat, Morocco
| | - Yahya Bensouda
- Laboratory of Pharmaceutics, Faculty of Medicine and Pharmacy, Mohammed V University, Rabat, Morocco.
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Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation. Food Res Int 2019; 116:628-636. [PMID: 30716989 DOI: 10.1016/j.foodres.2018.08.087] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 08/27/2018] [Accepted: 08/27/2018] [Indexed: 11/23/2022]
Abstract
Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2 V·cm-1 to 17 V·cm-1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95 °C. Self-standing gels were produced regardless the heating technique applied (i.e. conventional or OH), and these gels were much more prone to physical rupture when compared with the ones produced from unheated NaCAS. Interestingly, OH treatment formed gels with lower values of strain at rupture and water holding capacity than unheated samples; this pattern was not observed for gels obtained through the conventional heating treatment (at 0 V·cm-1). These effects may be linked with disturbances of the distribution of random coil structures and enhanced solubility of NaCAS at its isoelectric point, reducing aggregation and impairing the development of a more compact protein network. Results show that OH presents potential to be used as volumetric heating tool for NaCAS solubilization and for the production of distinctive acidified systems.
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Ghorbani Gorji E, Waheed A, Ludwig R, Toca-Herrera JL, Schleining G, Ghorbani Gorji S. Complex Coacervation of Milk Proteins with Sodium Alginate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3210-3220. [PMID: 29489360 DOI: 10.1021/acs.jafc.7b03915] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Beta-lactoglobulin (BLG) and bovine serum albumin (BSA) coacervate formation with sodium alginate (ALG) was investigated by turbidimetric analysis, zeta potential, particle size, viscosity, transmission electron microscopy (TEM) and isothermal titration calorimetric (ITC) measurements as a function of pH (1.0-7.0) and protein/alginate mixing ratio (1:1, 1.5:1, 2:1, 1:0, and 0:1 wt.). Critical pH values of phase transitions for BSA-ALG complexes (pHC, pHφ1, and pHφφ2) representing the formation of soluble and insoluble complexes of a protein-ALG mixture (2:1) at pH 4.8, 4.2, and 1.8, respectively. In the case of BLG-ALG, critical pH values (pHC, pHφ1, and pHφ2) were found to be 4.8, 4.2, and 1.6, respectively. The pHopt values, expressed by the highest optical density, were pH 2.8 for BSA-ALG and 2.4 for BLG-ALG. TEM and zeta-potential results showed that maximum coacervate formation occurred at pH 4.2 for both protein-polysaccharide solutions. The interaction between BLG-ALG and BSA-ALG was spontaneously exothermic at pH 4.2 according to ITC measurements. The findings of this study provide insights to a thorough understanding about the nature of interactions between milk proteins and ALG and formulate new applications for food, pharmaceutical, nutraceutical, and cosmetics applications.
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Affiliation(s)
- Elham Ghorbani Gorji
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - Abdul Waheed
- Faculty of Agriculture , University of Hohenheim , 70599 Stuttgart , Germany
| | - Roland Ludwig
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - José Luis Toca-Herrera
- Institute for Biophysics, Department of Nanobiotechnology , University of Natural Resources and Life Sciences Vienna (BOKU) , Muthgasse 11 , A-1190 Vienna , Austria
| | - Gerhard Schleining
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - Sara Ghorbani Gorji
- The University of Queensland, School of Agriculture and Food Science , Brisbane 4072 , Queensland , Australia
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Shen X, Zhao C, Guo M. Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel. ULTRASONICS SONOCHEMISTRY 2017; 39:810-815. [PMID: 28733010 DOI: 10.1016/j.ultsonch.2017.05.039] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 05/27/2017] [Accepted: 05/29/2017] [Indexed: 05/24/2023]
Abstract
Pre-heated whey protein isolate (WPI) solution (10% w/v, 85°C for 30min) was prepared and subjected to high-intensity ultrasound (HUS, 20kHz) at different durations (5-40min) before acidification to determine the effects of HUS on glucono-δ-lactone (GDL)-induced gelation properties of whey protein gel. Results showed that HUS reduced the particle size and increased surface free sulfhydryl groups of pre-heated whey protein solution. Free sulfhydryl (-SH) content of the acid-induced WPI gels (GIWG) and protein solubility in presence of 8M urea were significantly reduced (P<0.05) by HUS (20 or 40min), indicating that HUS facilitated formation of more disulfide bonds during/after the gelation process. HUS significantly increased (P<0.05) the water holding capacity (WHC), gel strength, gel firmness (G') as well as the frequency dependence of GIWG. The WHC, gel strength and gel firmness were positively correlated with surface free -SH content of pre-heated WPI and negatively correlated with particle size of pre-heated WPI and free -SH content of GIWG. The results indicated that high intensity ultrasound could be used for modifying whey protein to improve its gelling properties.
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Affiliation(s)
- Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Changhui Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Mingruo Guo
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; Department of Food Science, Northeast Agriculture University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
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8
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Keshavarz B, Divoux T, Manneville S, McKinley GH. Nonlinear Viscoelasticity and Generalized Failure Criterion for Polymer Gels. ACS Macro Lett 2017; 6:663-667. [PMID: 35650868 DOI: 10.1021/acsmacrolett.7b00213] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Polymer gels behave as soft viscoelastic solids and exhibit a generic nonlinear mechanical response characterized by pronounced stiffening prior to irreversible failure, most often through macroscopic fractures. Here, we describe this scenario for a model protein gel using an integral constitutive equation built upon the linear and the nonlinear viscoelastic properties of the gel. We show that this formalism predicts quantitatively the gel mechanical response in shear start-up experiments, up to the onset of macroscopic failure. Moreover, we couple the computed stress response with Bailey's durability criterion for brittle solids in order to predict the critical values of the stress σc and strain γc at failure. The excellent agreement between theory and experiments suggests that failure in this soft viscoelastic gel is a Markovian process and that Bailey's failure criterion extends beyond hard materials such as metals, glasses, or minerals.
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Affiliation(s)
- Bavand Keshavarz
- Department
of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, United States
| | - Thibaut Divoux
- Centre de Recherche Paul Pascal, CNRS UPR 8641−115 Avenue Schweitzer, 33600 Pessac, France
- MultiScale
Material
Science for Energy and Environment, UMI 3466, CNRS-MIT, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, United States
| | - Sébastien Manneville
- Univ Lyon, Ens de Lyon, Univ Claude Bernard, CNRS, Laboratoire de Physique, F-69342 Lyon, France
| | - Gareth H. McKinley
- Department
of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, United States
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Raak N, Rohm H, Jaros D. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9483-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Rheology and microstructure of kefiran and whey protein mixed gels. Journal of Food Science and Technology 2017; 54:1168-1174. [PMID: 28416866 DOI: 10.1007/s13197-017-2553-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
Abstract
The effect of kefiran on cold-set gelation of whey protein isolate (WPI) at 25 °C was studied using rheological measurements and environmental scanning electron microscopy (ESEM). The gelation of samples was induced by the addition of glucono-δ-lactone to the dispersions. WPI concentration was maintained at 8% (w/v) and the concentration of kefiran varied from 0 to 0.08% (w/v). According to rheological measurements, the addition of kefiran into WPI dispersions resulted in a significant increase in the gel strength, the yield stress, and the shear stress values at the flowing point. The gelling point and gelation pH of samples decreased significantly with an increase in kefiran concentration. ESEM micrographs showed that the presence of kefiran played an important role in the microstructure formation of gels. The microstructure of kefiran-WPI mixed gels was more compact and dense, compared to the WPI gel. Depletion interactions between kefiran and whey protein aggregates can be regarded as the chief factor which was responsible for these effects. The present work demonstrated that rheological and microstructural properties of acid-induced whey protein gels were improved by the addition of kefiran.
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11
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Li M, Auty MA, O’Mahony JA, Kelly AL, Brodkorb A. Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Morales R, Martinez M, Pilosof A. Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Gonzalez-Jordan A, Thomar P, Nicolai T, Dittmer J. The effect of pH on the structure and phosphate mobility of casein micelles in aqueous solution. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.024] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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15
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Salami S, Rondeau-Mouro C, Barhoum M, van Duynhoven J, Mariette F. Translational and rotational diffusion of flexible PEG and rigid dendrimer probes in sodium caseinate dispersions and acid gels. Biopolymers 2014; 101:959-65. [DOI: 10.1002/bip.22492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 03/21/2014] [Accepted: 04/01/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Souad Salami
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
| | - Corinne Rondeau-Mouro
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
| | - Myriam Barhoum
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
| | - John van Duynhoven
- Unilever R&D; Olivier van Noortlaan 120 P.O. Box 3130 Vlaardingen The Netherlands
- Laboratory of Biophysics; Wageningen University; Dreijenlaan 3 6703 Wageningen The Netherlands
| | - François Mariette
- Irstea, UR TERE; 17 avenue de Cucillé, CS 64427 35044 Rennes France
- Université européenne de Bretagne; France
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16
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometry. Journal of Food Science and Technology 2013; 52:1820-4. [PMID: 25745263 DOI: 10.1007/s13197-013-1144-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2013] [Accepted: 08/08/2013] [Indexed: 10/26/2022]
Abstract
The characterization of sodium caseinate solutions as a function of pH was determined using titration with HCL through turbidimetry in different concentrations (0.03 wt.%, 0.045 wt.%, 0.06 wt.%, 0.09 wt.%, 0.2 wt.%, and 0.3 wt.%). Additionally, the coupling of slow in situ acidification of the solution and rheometry was utilized to gain deeper insights into pH-induced structural transitions during the self assembly process and particle size distribution analysis have been used to determine the behavior of sodium caseinate solutions in different pHs. The formation of aggregates during the acidification process was clearly visualized using microscopy. Surprisingly the viscosity of sodium caseinate solution at pH 4.64 was maximum and decreased by lowering pH. Particle size analysis confirmed the onset of big aggregates on decreasing pH but further acidification led to formation of smaller aggregates. A small concentration effect on pI was seen where at sodium caseinate levels of 0.03 wt.% the pI occurred at 4.29, where at sodium caseinate levels of 0.30 wt.% pI value was 4.64.
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McCarthy NA, Kelly AL, O’Mahony JA, Fenelon MA. The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein. Food Chem 2013; 138:1304-11. [DOI: 10.1016/j.foodchem.2012.11.080] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 11/09/2012] [Accepted: 11/12/2012] [Indexed: 10/27/2022]
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19
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Famelart MH, Le NHT, Croguennec T, Rousseau F. Are disulphide bonds formed during acid gelation of preheated milk? Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12174] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Li F, Hua Y. Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Nejatian M, Hatami M, Mohammadifar MA. Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation. Int J Biol Macromol 2013; 53:168-76. [DOI: 10.1016/j.ijbiomac.2012.11.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2012] [Revised: 10/21/2012] [Accepted: 11/01/2012] [Indexed: 11/17/2022]
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22
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Nakauma M, Tanaka R, Ishihara S, Funami T, Nishinari K. Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Post A, Arnold B, Weiss J, Hinrichs J. Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein. J Dairy Sci 2012; 95:1603-16. [DOI: 10.3168/jds.2011-4641] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Accepted: 11/30/2011] [Indexed: 11/19/2022]
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24
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PICONE CAROLINASF, MAXIMO GUILHERMEJ, KUHN KÁTIAR, ROS-POLSKI VALQUÍRIA, CUNHA ROSIANEL. An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00688.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Madadlou A, Emam-Djomeh Z, Mousavi ME, Mohamadifar M, Ehsani M. Acid-induced gelation behavior of sonicated casein solutions. ULTRASONICS SONOCHEMISTRY 2010; 17:153-8. [PMID: 19592288 DOI: 10.1016/j.ultsonch.2009.06.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2009] [Revised: 05/25/2009] [Accepted: 06/03/2009] [Indexed: 05/24/2023]
Abstract
Casein gels were made from solutions sonicated by 24 and 130 kHz ultrasounds for 0, 60 and 120 min, followed by acidification with glucono-delta-lactone at 30 degrees C. The dynamics of gel formation were studied using rheological methods and microstructure of gels was monitored using scanning electron microscopy. Sonication postponed the gelation point to a lower pH value and increased the elasticity of freshly formed gels. It also resulted in gels with a more interconnected structure and smaller non-distinguishable particulates. This structure was especially dominant for the gel made from the solution already sonicated for 120 min.
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Affiliation(s)
- Ashkan Madadlou
- Department of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
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Ercili Cura D, Lantto R, Lille M, Andberg M, Kruus K, Buchert J. Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.007] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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HadjSadok A, Pitkowski A, Nicolai T, Benyahia L, Moulai-Mostefa N. Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.09.002] [Citation(s) in RCA: 124] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Structure and dynamical mechanical properties of suspensions of sodium caseinate. J Colloid Interface Sci 2008; 326:96-102. [DOI: 10.1016/j.jcis.2008.07.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Revised: 07/01/2008] [Accepted: 07/01/2008] [Indexed: 11/20/2022]
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29
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Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Kiani H, Mohammad A S, Emam-Djome Z. Rheological Properties of Iranian Yoghurt Drink, Doogh. ACTA ACUST UNITED AC 2008. [DOI: 10.3923/ijds.2008.71.78] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Bönisch MP, Huss M, Lauber S, Kulozik U. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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