Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions

Goff, H. Douglas; Ferdinando, Dudley; Schorsch, Catherine

doi:10.1016/s0268-005x(99)00017-x

Cited by 79 publications

(33 citation statements)

References 25 publications

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“…Addition of 0.10% GG caused the separation of the mix into two layers. Separated protein phase was observed by Goff et al (1999) in solution containing both Locust Been Gum (LBG) and GG. These results could be attributed to because some polysaccharides (especially at higher concentrations) can be incompatible in solution with milk proteins, phase separation occur (Bahramparvar and Tehrani, 2011).…”

Section: Resultsmentioning

confidence: 99%

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.

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Section: Resultsmentioning

confidence: 99%

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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“…In this context, Goff and co-workers using fluorescence and brightfield microscopy (Goff et al, 1999;Regand & Goff, 2003) as well as rheometry (Patmore et al, 2003) showed that locust bean gum galactomannans (LBG) can form weak gel-like networks around ice crystals when added to sucrose-milk protein solutions under subzero temperature cycling. The obtained cereal b-glucan cryogels belong to the category of physically-crosslinked networks whose three dimensional structure is stabilized mainly by multiple inter-and intrachain hydrogen bonds in the junction zones of the polymeric network .…”

Section: Macroscopic and Microscopic Characterization Of Cryostructurmentioning

confidence: 99%

“…Subzero temperature cycling treatments performed on several gelling (locust bean gum, gelatin) and non-gelling (xanthan, guar gum) hydrocolloids show that there might be two mechanisms of the stabilizer's action; one, involves the steric blocking of the interface or inhibition of solute transport to and from the ice interface due to gelation of the biopolymer and the other, includes the retardation of recrystallization through the increase in microviscosity of the unfrozen phase. Moreover, differences have been reported in the stabilizing action of the hydrocolloids, and these have been related to specific structure and molecular mass of each polysaccharide (Goff, Ferdinando, & Schorsch, 1999;Patmore, Goff, & Fernandes, 2003;Regand & Goff, 2002.…”

Section: Introductionmentioning

confidence: 99%

Cryogelation phenomena in mixed skim milk powder – barley β-glucan–polyol aqueous dispersions

Lazaridou

Βiliaderis

2007

Food Research International

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“…Their main function is to limit recrystallization of ice crystals during temperature fluctuations. Recently much research has been done to describe and explain the effects of stabilizers on ice recrystallization (Donhowe and Hartel, 1996a,b;Flores and Goff, 1999a,b;Goff et al, 1999;Hagiwari and Hartel, 1996;Miller-Livney and Hartel, 1997;Sahagian and Goff, 1995;Sutton and Wilcox, 1998a,b). It was generally observed that stabilizers have little impact on the initial ice crystal size distribution in ice cream at the time of draw from the scraped surface heat exchanger and also little or no impact on initial ice growth during quiescent freezing and hardening, but they do limit the growth of ice crystals during recrystallization.…”

Section: Stabilizersmentioning

confidence: 99%

“…The mechanism has extensively been studied but is not yet clear. Goff et al (1999) postulated that reduction in recrystallization results from the formation of a continuous polymer network and structural heterogeneity in the unfrozen phase. During temperature fluctuation, ice melting and growth becomes more favourable within the pore of the network than water diffusion to larger crystals, thus resulting in a preservation of the initial ice crystal size distribution.…”

Section: Stabilizersmentioning

confidence: 99%

Behaviour of casein micelles at conditions comparable to those in ice cream

Jonkman

Walstra

Boekel

et al. 1999

International Dairy Journal

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Abstract:The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since the behaviour of casein in ice cream plasma was not known and could not be predicted and is expected to be important for the properties of ice cream, the behaviour of casein micelles in ice cream plasma and the influence of several processing steps on its behaviour was studied. Properties of casein micelles in ice cream plasma obtained at -10°C were studied. Structure and behaviour of the casein micelles did not differ greatly from those in milk. A slightly increased amount of salts was associated with the micelles in ice cream plasma and fewer submicelles and small micelles were present. The increase in size was primarily due to fusion of micelles. The properties of the micelles in ice cream could be explained by the two conditions which differ of milk: high concentration of milk components and low temperature. Preheating did hardly affect the properties of casein micelles in ice cream.In a model frozen yoghurt plasma nearly all the calcium and inorganic phosphorus was present in the serum. Frozen yoghurt plasma formed a gel during storage, due to aggregation of casein particles. The rheological properties of the gel changed during storage, presumably due to rearrangement of the casein network.The effects of type of acidulant, addition of various salts, concentration and preheat treatment on aggregation of casein micelles in skim milk in the cold were studied. The pH of aggregation was strongly influenced by the activity of divalent cations. At pH 4.7 at 3°C casein micelles aggregate if the calcium ion activity is 2.5 mM or lower. At higher calcium ion activities the casein micelles appear stable against aggregation. By varying the calcium ion activity of skim milk, the pH and temperature of aggregation in the cold can be changed.Contents

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Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions

Cited by 79 publications

References 25 publications

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Cryogelation phenomena in mixed skim milk powder – barley β-glucan–polyol aqueous dispersions

Behaviour of casein micelles at conditions comparable to those in ice cream

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