title: Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels.
abstract: The food industry is investigating new technological applications of lactobionic acid (LBA). In the current work, the effect of lactobionic acid on the acidification of dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test, sodium mobility using (23)Na NMR technique and aroma release using headspace GC-FID were studied. Our results showed that it is possible to use LBA as an alternative to glucono-δ-lactone (GDL) for the production of dairy gels with a controlled pH value. Small differences in the rheological properties and in the amount of aroma volatile organic compounds that were released in the vapour phase, but no significant difference in the sodium ion mobility were obtained. The gels produced with LBA were less firm and released less volatile aroma compounds than the gels produced with GDL. The gels at pH 6.2 were firmer than those at pH 5.5 and had a more organised structure around the sodium ions.
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France; Department of Chemical Engineering, TC/PPGEAL, Federal University of Paraná, R. Cel. Francisco Héraclito dos Santos 210, Polytechnic Center, 81531-980 Curitiba, Paraná, Brazil. Electronic address: jessicabigaski@hotmail.com.
authors.forename: Jéssica C Bigaski
authors.initials: JC
authors.lastname: Ribeiro
authors.affiliation: Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, 84030-900 Ponta Grossa, Paraná, Brazil. Electronic address: granatod@gmail.com.
authors.forename: Daniel
authors.initials: D
authors.lastname: Granato
authors.affiliation: Department of Chemical Engineering, TC/PPGEAL, Federal University of Paraná, R. Cel. Francisco Héraclito dos Santos 210, Polytechnic Center, 81531-980 Curitiba, Paraná, Brazil. Electronic address: masson@ufpr.br.
authors.forename: Maria Lucia
authors.initials: ML
authors.lastname: Masson
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: Isabelle.Andriot@dijon.inra.fr.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Andriot
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: acmosca@outlook.com.
authors.forename: Ana Carolina
authors.initials: AC
authors.lastname: Mosca
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: salles@dijon.inra.fr.
authors.forename: Christian
authors.initials: C
authors.lastname: Salles
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: Elisabeth.Guichard@dijon.inra.fr.
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Guichard
mesh_terms: D004187:Disaccharides / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D012212:Rheology / Q000379:methods*; D012903:Smell; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D004187:Disaccharides; D005782:Gels; D055549:Volatile Organic Compounds; C005608:lactobionic acid
keywords: Acidification; Aroma release; Dairy protein gel; Rheology; Sodium ionic binding