The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate-xanthan gels.
The influence of the ingredients of acidified Na caseinate-xanthan-sucrose gels on thermophysical properties and syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of syneresis. The positive effect of sucrose on syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan-sucrose association or favour xanthan-protein interactions.
Braga
A L M
AL
Department of Food Engineering, Faculty of Food Engineering, State University of Campinas (UNICAMP), P.O. Box 6121, 13083-970 Campinas, SP, Brazil.
Cunha
R L
RL
D002152:Calorimetry, Differential Scanning; D002364:Caseins / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D046911:Macromolecular Substances / Q000737:chemistry; D011108:Polymers / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D011487:Protein Conformation; D011506:Proteins / Q000737:chemistry; D013395:Sucrose / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry*
D002364:Caseins; D046911:Macromolecular Substances; D011108:Polymers; D011135:Polysaccharides, Bacterial; D011506:Proteins; D014867:Water; D013395:Sucrose; C002563:xanthan gum