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Publicação:
Rheological and equilibrium properties of milk proteins and tara gum mixtures

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dc.contributor.authorHuamaní-Meléndez, Víctor J. [UNESP]
dc.contributor.authorBarragán-Condori, Melquiades
dc.contributor.authorMauro, Maria Aparecida [UNESP]
dc.contributor.authorDarros-Barbosa, Roger [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionNational Intercultural University of Quillabamba – UNIQ
dc.date.accessioned2021-06-25T10:46:44Z
dc.date.available2021-06-25T10:46:44Z
dc.date.issued2021-06-01
dc.description.abstractThe 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.en
dc.description.affiliationDepartment 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 Nazareth
dc.description.affiliationDepartment of Basic Sciences National Intercultural University of Quillabamba – UNIQ, El Arenal S/N
dc.description.affiliationUnespDepartment 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 Nazareth
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdFAPESP: 2017/02808-6
dc.description.sponsorshipIdCAPES: 88882.195683/2018-01
dc.format.extent2820-2831
dc.identifierhttp://dx.doi.org/10.1111/ijfs.14918
dc.identifier.citationInternational Journal of Food Science and Technology, v. 56, n. 6, p. 2820-2831, 2021.
dc.identifier.doi10.1111/ijfs.14918
dc.identifier.issn1365-2621
dc.identifier.issn0950-5423
dc.identifier.scopus2-s2.0-85097490189
dc.identifier.urihttp://hdl.handle.net/11449/206960
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.sourceScopus
dc.subjectGalactomannan
dc.subjectphase equilibrium
dc.subjectrheological behaviour
dc.subjectsodium caseinate
dc.subjectwhey protein concentrate
dc.titleRheological and equilibrium properties of milk proteins and tara gum mixturesen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.orcid0000-0001-7554-6380[1]
unesp.author.orcid0000-0001-6666-1301[2]
unesp.author.orcid0000-0002-8647-6733[3]
unesp.author.orcid0000-0002-4473-9363[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas