Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

Pang, Zhihua, Deeth, Hilton and Bansal, Nidhi (2015) Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72 62-73. doi:10.1016/j.foodres.2015.02.009


Author Pang, Zhihua
Deeth, Hilton
Bansal, Nidhi
Title Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels
Journal name Food Research International   Check publisher's open access policy
ISSN 0963-9969
1873-7145
Publication date 2015-06-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.foodres.2015.02.009
Open Access Status
Volume 72
Start page 62
End page 73
Total pages 12
Place of publication Kidlington, Oxford United Kingdom
Publisher Pergamon Press
Collection year 2016
Language eng
Abstract The effects of addition of polysaccharides with different ionic charge on rheology, microstructure, texture and water holding capacity (WHC) of acid milk gels were studied and compared to that of gelatin addition. Similar to gelatin, starch (neutral) and xanthan gum (anionic) did not prevent milk gelation in the first 30 min of the acidification stage, even at high concentrations, and the typical casein network in acid milk gels could still be seen from electron micrographs; gelling and melting of these hydrocolloids were observed during the cooling and heating stages at specific concentrations. On the other hand, two neutral polysaccharides, guar gum (≥ 0.05%) and locust bean gum [LBG] (≥ 0.1%) inhibited milk gelation from the beginning of the acidification stage; the microstructure of the gel was modified greatly and no gelling/melting was observed during the cooling or heating stages. Another anionic polysaccharide, carrageenan, induced earlier milk gelation at low concentration (≤ 0.05%), but inhibited gelation entirely at high concentration (0.2%); inflections at ~ 27 °C and 21 °C were also observed during the cooling and heating stages at 0.05% concentration. The gel microstructure was not changed greatly, but showed smaller particle size at a carrageenan concentration of 0.05% than control sample. None of the polysaccharides showed as much improvement in WHC of the milk gels as gelatin did. Hence, xanthan and starch were found to be closer to gelatin in their effect on acid milk gels compared to guar gum, LBG and carrageenan.
Keyword Polysaccharides
Ionic charge
Acid milk gelation
Rheology
Microstructure
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
 
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