Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 18, Issue 1, Pages 41-51Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2021-0293
Keywords
bacterial cellulose; casein; mixed gels; rheological properties; structure
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Funding
- China Agriculture Research System [CARS-27]
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The effect of bacterial cellulose nanofibers (BCNF) incorporation on the structural and rheological properties of casein gels was investigated. It was found that the addition of BCNF had different effects on gel strength at different pH values.
In this study, the effect of bacterial cellulose nanofibers (BCNF) incorporation on the structural and rheological properties of casein gels was investigated, where the mixed BCNF and casein gels were prepared by adding gluconic acid delta-lactone (GDL) to acidify the mixed polymer solutions at 3.0% casein concentration (w/v) and varying BCNF concentrations (0-0.5%, w/v). By changing the addition amount of GDL, the mechanical and structural properties of the mixed gels were studied at above, near and below the electric point (pI) of the casein. At pH above the pI of the casein, the introduction of BCNF initially increased the gel strength, but further addition of BCNF weakened the mixed gels. At near and below the pI of the casein, the incorporation of BCNF continuously increased the gel strength. Besides, all gels showed good structural homogeneity, without macroscopic phase separation occurring, which indicated good compatibility of BCNF with the casein gels.
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