Rheological and equilibrium properties of milk proteins and tara gum mixtures

Detalhes bibliográficos
Autor(a) principal: Huamaní-Meléndez, Víctor J. [UNESP]
Data de Publicação: 2021
Outros Autores: Barragán-Condori, Melquiades, Mauro, Maria Aparecida [UNESP], Darros-Barbosa, Roger [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1111/ijfs.14918
http://hdl.handle.net/11449/206960
Resumo: The stability of aqueous purified tara gum (TG) mixtures with sodium caseinate (NaCas) and whey protein concentrate (WPC) was investigated. Phase diagram of TG–milk proteins mixtures was obtained by measuring the sedimented fraction or the rheological parameters. The rheological behaviour was also evaluated as function of NaCas and WPC concentration, considering the zero-shear rate viscosity and the relaxation time as response variables. The rheological parameters were determined by rotational rheometry. The studied solutions presented a meta-stable condition provided by the increase in viscosity, while mixtures with NaCas at low TG concentrations sedimentation by volume exclusion occurred. The rheological behaviour of NaCas and WPC aqueous solutions approached the Newtonian and shear-thickening model, respectively. The mixtures with TG showed a pseudoplastic behaviour, approaching the Cross model. The results indicated interaction between TG and the studied proteins, expressed by an increase of zero-shear viscosity and the relaxation time at higher gum concentration.
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spelling Rheological and equilibrium properties of milk proteins and tara gum mixturesGalactomannanphase equilibriumrheological behavioursodium caseinatewhey protein concentrateThe stability of aqueous purified tara gum (TG) mixtures with sodium caseinate (NaCas) and whey protein concentrate (WPC) was investigated. Phase diagram of TG–milk proteins mixtures was obtained by measuring the sedimented fraction or the rheological parameters. The rheological behaviour was also evaluated as function of NaCas and WPC concentration, considering the zero-shear rate viscosity and the relaxation time as response variables. The rheological parameters were determined by rotational rheometry. The studied solutions presented a meta-stable condition provided by the increase in viscosity, while mixtures with NaCas at low TG concentrations sedimentation by volume exclusion occurred. The rheological behaviour of NaCas and WPC aqueous solutions approached the Newtonian and shear-thickening model, respectively. The mixtures with TG showed a pseudoplastic behaviour, approaching the Cross model. The results indicated interaction between TG and the studied proteins, expressed by an increase of zero-shear viscosity and the relaxation time at higher gum concentration.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Department of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University – UNESP, Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 - Jardim NazarethDepartment of Basic Sciences National Intercultural University of Quillabamba – UNIQ, El Arenal S/NDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University – UNESP, Campus of São José do Rio Preto, R. Cristóvão Colombo, 2265 - Jardim NazarethFAPESP: 2017/02808-6CAPES: 88882.195683/2018-01Universidade Estadual Paulista (Unesp)National Intercultural University of Quillabamba – UNIQHuamaní-Meléndez, Víctor J. [UNESP]Barragán-Condori, MelquiadesMauro, Maria Aparecida [UNESP]Darros-Barbosa, Roger [UNESP]2021-06-25T10:46:44Z2021-06-25T10:46:44Z2021-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2820-2831http://dx.doi.org/10.1111/ijfs.14918International Journal of Food Science and Technology, v. 56, n. 6, p. 2820-2831, 2021.1365-26210950-5423http://hdl.handle.net/11449/20696010.1111/ijfs.149182-s2.0-85097490189Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengInternational Journal of Food Science and Technologyinfo:eu-repo/semantics/openAccess2021-10-23T15:48:37Zoai:repositorio.unesp.br:11449/206960Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:09:03.671894Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Rheological and equilibrium properties of milk proteins and tara gum mixtures
title Rheological and equilibrium properties of milk proteins and tara gum mixtures
spellingShingle Rheological and equilibrium properties of milk proteins and tara gum mixtures
Huamaní-Meléndez, Víctor J. [UNESP]
Galactomannan
phase equilibrium
rheological behaviour
sodium caseinate
whey protein concentrate
title_short Rheological and equilibrium properties of milk proteins and tara gum mixtures
title_full Rheological and equilibrium properties of milk proteins and tara gum mixtures
title_fullStr Rheological and equilibrium properties of milk proteins and tara gum mixtures
title_full_unstemmed Rheological and equilibrium properties of milk proteins and tara gum mixtures
title_sort Rheological and equilibrium properties of milk proteins and tara gum mixtures
author Huamaní-Meléndez, Víctor J. [UNESP]
author_facet Huamaní-Meléndez, Víctor J. [UNESP]
Barragán-Condori, Melquiades
Mauro, Maria Aparecida [UNESP]
Darros-Barbosa, Roger [UNESP]
author_role author
author2 Barragán-Condori, Melquiades
Mauro, Maria Aparecida [UNESP]
Darros-Barbosa, Roger [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
National Intercultural University of Quillabamba – UNIQ
dc.contributor.author.fl_str_mv Huamaní-Meléndez, Víctor J. [UNESP]
Barragán-Condori, Melquiades
Mauro, Maria Aparecida [UNESP]
Darros-Barbosa, Roger [UNESP]
dc.subject.por.fl_str_mv Galactomannan
phase equilibrium
rheological behaviour
sodium caseinate
whey protein concentrate
topic Galactomannan
phase equilibrium
rheological behaviour
sodium caseinate
whey protein concentrate
description The stability of aqueous purified tara gum (TG) mixtures with sodium caseinate (NaCas) and whey protein concentrate (WPC) was investigated. Phase diagram of TG–milk proteins mixtures was obtained by measuring the sedimented fraction or the rheological parameters. The rheological behaviour was also evaluated as function of NaCas and WPC concentration, considering the zero-shear rate viscosity and the relaxation time as response variables. The rheological parameters were determined by rotational rheometry. The studied solutions presented a meta-stable condition provided by the increase in viscosity, while mixtures with NaCas at low TG concentrations sedimentation by volume exclusion occurred. The rheological behaviour of NaCas and WPC aqueous solutions approached the Newtonian and shear-thickening model, respectively. The mixtures with TG showed a pseudoplastic behaviour, approaching the Cross model. The results indicated interaction between TG and the studied proteins, expressed by an increase of zero-shear viscosity and the relaxation time at higher gum concentration.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-25T10:46:44Z
2021-06-25T10:46:44Z
2021-06-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1111/ijfs.14918
International Journal of Food Science and Technology, v. 56, n. 6, p. 2820-2831, 2021.
1365-2621
0950-5423
http://hdl.handle.net/11449/206960
10.1111/ijfs.14918
2-s2.0-85097490189
url http://dx.doi.org/10.1111/ijfs.14918
http://hdl.handle.net/11449/206960
identifier_str_mv International Journal of Food Science and Technology, v. 56, n. 6, p. 2820-2831, 2021.
1365-2621
0950-5423
10.1111/ijfs.14918
2-s2.0-85097490189
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv International Journal of Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 2820-2831
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128467327254528

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