Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions

Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process an...

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Bibliographic Details
Published in:International journal of dairy technology Vol. 73; no. 3; pp. 521 - 531
Main Authors: Hidalgo, Ma. Eugenia, Ingrassia, Romina, Nielsen, Nadia Sol, Porfiri, Ma. Cecilia, Tapia‐Maruri, Daniel, Risso, Patricia Hilda
Format: Journal Article
Language:English
Published: Oxford Blackwell Publishing Ltd 01-08-2020
Subjects:
Acids
Biopolymers
Colloids
Emulsions
Gelation
Gels
Microgels
Microstructure
Milk gels
Phase separation
Proteins
Rheological properties
Rheology
Sodium
Texture
Water‐in‐water emulsions
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Summary:Microstructural, rheological, and textural behaviour of tara gum–bovine sodium caseinate aqueous mixtures and their acid gels were evaluated. Acid gels with different microstructures and texture were obtained. These results can be related to a competition between the protein acid gelation process and the segregative phase separation. Depending on the concentration ratio of both biopolymers, a continuous protein gel network or a water‐in‐water emulsion stabilised by acid gelation was observed. These findings may be used to address the development of new food‐grade gels with different textures and also for the obtention of protein microgels to encapsulate hydrophilic compounds.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12693