Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Pang, Zhihua, Deeth, Hilton, Sharma, Ranjan and Bansal, Nidhi (2015) Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids, 43 340-351. doi:10.1016/j.foodhyd.2014.06.005

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Author Pang, Zhihua
Deeth, Hilton
Sharma, Ranjan
Bansal, Nidhi
Title Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2015-01-01
Year available 2014
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2014.06.005
Open Access Status Not Open Access
Volume 43
Start page 340
End page 351
Total pages 12
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Abstract To gain an understanding of the gelation mechanism of mixtures of milk proteins and gelatin, rheological and microstructural properties of the mixtures were characterized following four stages. During the acidification stage (at 45 °C), the presence of gelatin at sufficient concentration (higher than 1%) led to a lower storage modulus (G′) than that of the pure milk protein gels and a more heterogenous microstructure with larger milk protein clusters was formed. During the cooling (from 45 to 10 °C) and annealing stage s (at 10 °C), the G′ of the gels increased because of both milk gel enhancement and gelatin gelation. Higher concentrations of gelatin led to earlier formation of strand-like structures, seen in the micrographs. The gelation of gelatin changed the microstructure of whey protein isolate (WPI) gel dramatically, while gels of milk protein concentrate (MPC) and skim milk powder (SMP) maintained the typical milk gel network and gelatin formed strands and films without destroying the existing gels. During the heating stage (from 10 to 45 °C), gelatin strands were melted and the G′ of the mixed gels tended to revert to the value at the end of the acidification stage, indicating that the changes caused by gelatin in the microstructure of milk protein gels after acidification are reversible. Additionally, gelatin enhanced the water holding capacity (WHC) of the gels (no serum expulsion was observed for gels containing ≥1% gelatin), without increasing gel firmness significantly.
Keyword Gelatin
Acid milk gels
Rheology
Microstructure
Texture
Water holding capacity
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 2015 Collection
 
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