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Gels 2016, 2(3), 23; doi:10.3390/gels2030023

Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

1
Departamento de Química-Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, S2002LRK Rosario, Santa Fe, Argentina
2
Instituto de Física Rosario (IFIR-CONICET-UNR), 27 de Febrero 210 Bis, S2000EKF Rosario, Santa Fe, Argentina
3
Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, CONICET, Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina
4
Facultad de Ciencias Veterinarias, Universidad Nacional de Rosario, Ovidio Lagos y Ruta 33, 2170 Casilda, Santa Fe, Argentina
*
Author to whom correspondence should be addressed.
Academic Editor: Osvaldo H. Campanella
Received: 28 March 2016 / Revised: 31 August 2016 / Accepted: 31 August 2016 / Published: 10 September 2016
(This article belongs to the Special Issue Rheology of Gels)
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Abstract

The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-δ-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions. View Full-Text
Keywords: protein-polysaccharide interactions; thermodynamic compatibility; experimental design; digital images analysis protein-polysaccharide interactions; thermodynamic compatibility; experimental design; digital images analysis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Hidalgo, M.E.; Armendariz, M.; Wagner, J.R.; Risso, P.H. Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels. Gels 2016, 2, 23.

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