The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

Abstract

-Mechanical properties have been widely correlated with textural characteristics to determine the interactions during the process formation of dairy gel. These interactions are strongly affected by process conditions and system composition. In the present study, the rheological of acid-induced protein dairy gels with (2 (7-3) ) and without (2 (6-2) ) sucrose and subjected to small and large deformations were studied using an experimental design. The independent variables were the sodium caseinate, whey protein concentrate (WPC), carrageenan and sucrose concentrations as well as stirring speed and heat treatment time and temperature. Mechanical deformation tests were performed at 0.1, 1, 5, and 9 mm/s up to 80% of initial height. A heavy dependence of rupture stress on increasing crosshead speed and the formation of harder gels with the addition of sucrose were observed. Moreover the elastic and viscous moduli, obtained by fitting the Maxwell model to stress relaxation data, increased with increasing addition of sucrose. These results can be explained by preferential hydration of the casein with sucrose, causing an induction of casein-polysaccharide and caseincasein interactions.

Sucrose-Induced Stabilization of Domain-II and Overall Human Serum Albumin against Chemical and Thermal Denaturation

“…To understand the effect of adverse condition on the structure and function of HSA, researchers have studied the chemical and thermal unfolding of HSA using several techniques among which the fluorescence of the single tryptophan residue (Trp-214 present in domain-II) is one of the most applied methods. The role of sucrose in the stabilization of proteins has been explored experimentally by several groups including number of reports on HSA. − This is also to note that sucrose is the monomeric unit of the famous macromolecular crowder ficoll. Recently, our group is engaged in understanding the mechanism by which a crowder exerts its effect on a protein .…”

Heat‐induced gels of soy protein and κ‐carrageenan at different pH values

“…Mixed systems containing milk proteins and j-CR have been extensively studied (Sabadini et al, 2006) mainly due to the specific interactions between the j-CR and casein (Snoeren et al, 1975), leading to formulated products with greater consistency and viscosity. The evaluation of heated mixed systems containing soy proteins and j-CR has also been widely examined from the point of view of their rheological shear properties or texture profile analysis, TPA (Zhu et al, 2008).…”

Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition

“…Such behaviour was attributed to repulsive interactions amongst biopolymers due to excluded volume effects. Similar gels, also containing whey proteins were studied by Sabadini et al [20] In such systems, the protein and carrageenan mixtures were subjected to different temperatures (30 to 80 • C) prior to acidification with the addition of GDL. Sodium caseinate and carrageenan concentration exerted the most important effects on rheological properties with gels with and without sucrose.…”