Title : ( The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels )
Authors: Ali Rafe , Seyed Mohammad Ali Razavi ,
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Abstract
Effect of pH (4.5-7.5) and Ca+2 (0.01-0.5 M) on gelation of single and mixed systems of 10% β-lactoglobulin (BLG) and 1% basil seed gum (BSG) were investigated. The gelling point of BLG and BSG gels were strongly pH-dependent and stiffer gels formed at higher pH. The BLG gels were formed upon heating to 90°C and reinforced on cooling to 20°C, however the gelation of BSG occurred at temperatures below 70°C. By increasing Ca+2 concentration, storage modulus of BLG and BSG gels were increased, although pH had a greater effect than Ca+2. In contrast, mixed systems showed two distinct types of behaviour: BLG gel formation and BSG network, suggesting that phase-separated gels were formed. In addition, higher strength was obtained for BLG-BSG mixture at higher Ca+2 concentration
Keywords
Gel; Rheology; Seed gum; Whey protein
@article{paperid:1035649,
author = {Ali Rafe and Razavi, Seyed Mohammad Ali},
title = {The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels},
journal = {International Journal of Food Science and Technology},
year = {2013},
volume = {48},
number = {9},
month = {May},
issn = {0950-5423},
pages = {1924--1931},
numpages = {7},
keywords = {Gel; Rheology; Seed gum; Whey protein},
}
%0 Journal Article
%T The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels
%A Ali Rafe
%A Razavi, Seyed Mohammad Ali
%J International Journal of Food Science and Technology
%@ 0950-5423
%D 2013
