title: High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures.
abstract: The influence of high-pressure treatment (HPT) (200-800 MPa, 5 or 20 min, at 20 degrees C) on the rheological properties of solutions of amidated low-methoxyl pectin (LMP) and its mixtures with micellar casein (MC) has been investigated in the presence and absence of sucrose. The storage modulus G' of LMP gels containing 0-55 wt % sucrose and 0.1-1 wt % LMP was found to increase significantly following HPT at >or=400 MPa. Various concentrations of LMP in the presence of different amounts of MC (0.5-12 wt %) showed contrasting types of rheological behavior. In the presence of a low concentration of LMP (<0.3 wt %), HPT was found to induce a sol-gel transformation at relatively high LMP/MC molar ratios (<4 wt % MC), to reduce values of G' and the loss modulus G' ' at intermediate LMP/MC ratios (4-10 wt % MC), and to increase the values of G' and G' ' at low LMP/MC ratios (>10 wt % MC). In contrast, in the presence of a higher amount of LMP (>0.5 wt %), it was observed that HPT enhances the values of both the storage and the loss moduli over the whole range of MC concentrations.
authors.affiliation: Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom.
authors.forename: Soleiman
authors.initials: S
authors.lastname: Abbasi
authors.forename: Eric
authors.initials: E
authors.lastname: Dickinson
mesh_terms: D001704:Biopolymers / Q000737:chemistry; D002118:Calcium / Q000494:pharmacology; D002364:Caseins / Q000737:chemistry*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004548:Elasticity; D008823:Micelles; D010368:Pectins / Q000737:chemistry*; D011312:Pressure; D012212:Rheology; D013395:Sucrose / Q000494:pharmacology; D014783:Viscosity
chemical_list: D001704:Biopolymers; D002364:Caseins; D008823:Micelles; D013395:Sucrose; D010368:Pectins; D002118:Calcium