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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum

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Author(s):
Pires Vilela, Joice Aline [1] ; Fazani Cavallieri, Angelo Luiz [1] ; da Cunha, Rosiane Lopes [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 25, n. 7, p. 1710-1718, OCT 2011.
Web of Science Citations: 34
Abstract

The cold-set gelation of soy protein isolate (SPI)-gellan gum was induced by the addition of salts (KCl or CaCl(2)) using two different procedures: the direct addition of salts (fast gelation) or the diffusion of salts through a membrane (slow gelation). The mechanical properties, syneresis and microstructure of the mixed gels were evaluated, as well as for gellan and SPI gels. The mixed gels induced by calcium diffusion were stronger and more deformable than gels induced by the direct addition of calcium, while the opposite occurred for potassium-induced gels. All the mixed gels were macroscopically homogeneous, but at the microscopic level two independent networks could be observed. These two separate networks were more evident for the calcium-induced gels, and the structural characteristics depended strongly on the concentration of the protein and the polysaccharide. However an organized microstructure with the formation of microtubes surrounded by other network was only observed for the mixed gels induced by calcium diffusion at the higher protein/polysaccharide (10:1) ratio. Thus besides the composition and concentration of the biopolymers, the results showed that the type of salt and its velocity of incorporation led to gels with different structures and consequently different mechanical properties. (C) 2011 Elsevier Ltd. All rights reserved. (AU)