Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology,
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ORIGINAL ARTICLE
Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure Vahideh Sarabi-Aghdam 1 & Seyed H. Hosseini-Parvar 2 & Ali Motamedzadegan 1 & Saeed Mirarab Razi 1 & Ali Rashidinejad 3 Received: 12 April 2020 / Accepted: 24 June 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl2) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at the higher concentrations of both CaCl2 and BSG. The Herschel-Bulkley model sufficiently fitted the flow behavior of the mixture solution data. Apparent viscosity increased significantly (p < 0.05) by increasing the concentration of BSG, where the addition of CaCl2 had no significant effect on the viscosity of the samples (p > 0.05). Furthermore, there was an increase in thixotropy due to the higher concentrations of BSG and CaCl2. Based on the frequency sweep test, at the low frequencies, a more gel-like behavior was observed in the case of the higher concentrations of either BSG or CaCl2. The rheological and SEM data suggested that the stronger structure of NaCas-BSG gel in the presence of the higher concentrations of CaCl2 was related to the induction of complex formation between the two biopolymers. Keywords NaCas-BSG gel system . Calcium chloride . Rheology . Textural properties . Microstructure
Introduction Dairy proteins play an important role in the functionality of food products, owing to their various functional properties such as emulsifying, gelling, and foaming ability. Sodium caseinate (NaCas) is one of the most abundantly-used dairy proteins in the food industry [1–4] and is comprised of four major fractions of caseins including αs1-, αs2-, β-, and κ- in the ratio of 4:1:4:3, respectively [5]. NaCas has an amphiphilic * Ali Motamedzadegan [email protected] * Ali Rashidinejad [email protected] 1
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2
Fonterra Research & Development Centre, Palmerston North, New Zealand
3
Riddet Institute, Massey University, Private Bag, Palmerston North 11222, New Zealand
nature which makes it a surface-active biopolymer. This milk protein possesses the ability of adsorption at the oil-water interface and steric stabilization of emulsions and emulsion-gels at the neutral pH [2, 3]. NaCas can form gels by manipulation of various conditions and factors such as heat, pH, and pressure; whereas, the properties of the manufactured corresponding gels can be altered by ionic strength adjustments [2]. The rheological analysis is a useful tool for the determination of properties of food products and their components such as proteins and polysaccharides. Many studies have been carried out on both rheological and general properties of NaCas, most of which have r
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