An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology

Abstract

This work evaluated the effect of inulin concentration (0–6.0% w/w) on the mechanical properties and microstructure of gels composed of sodium caseinate (CN) (1.5–6.5% w/w) at pH 4.6. Inulin did not statistically affect the elastic modulus and rupture properties of the studied gels but affected the nonlinear mechanical behaviour. Samples with higher inulin concentrations (6% w/w) presented strain‐weakening deformation behaviour, whilst gels with lower inulin concentrations were strain hardening. The presence of inulin resulted in a more closed‐pores network. Gel deformability increased as CN concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) CN, but was not affected by inulin concentration.

Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties

“…The author has noticed that the structure of whey-inulin gels was thicker. Furthermore, Picone, Maximo, Kuhn, Ros-Polski, and Cunha [ 53 ] claimed that samples with inulin and caseinate gels appeared to have slightly more closed pores than the pure protein samples. Compering the studies of Turgeon et al [ 54 ] with the studies conducted for the purposes of this publication, and by analyzing the SEM images, it was found that hydrogels with the addition of plant proteins did not show the phenomenon of thermodynamic incompatibility, in other words, no repulsion or lack of interaction between protein and inulin molecules were observed.…”

Development of reduced‐fat cheeses with the addition of Agave fructans

“…Moreover, Picone et al . () reported that the presence of inulin in casein gels at concentrations of 0–6% (w/w) resulted in a more closed‐pore network. Gel deformability increased as sodium caseinate concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) of sodium caseinate, but it was not affected by inulin concentration.…”

In vitro digestibility of gellan gels containing jabuticaba extract

“…Such differences were associated to the goodness-of-fit of BST equation since Ebst values were quite similar to E values with the best BST fitting. Other authors Picone, Maximo, Kuhn, Ros-Polski, & Cunha, 2011;) also found that Ebst was different than E values obtained from the slope for the original raw data.…”