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Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels

机译：黄原胶对酪蛋白酸钠酸凝胶流变行为和微观结构的影响

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The aim of this work was to study the effect of xanthan gum (XG) on the gelation process of bovine sodium caseinate (NaCAS) induced by acidification with glucono-δ-lactone (GDL) and on the mixed acid gel microstructure. Before GDL addition, segregative phase separation was observed in all the NaCAS-XG mixtures evaluated. The gelation process was analyzed by using a fractional factorial experimental design. The images of the microstructure of the mixed acid gels were obtained by conventional optical microscopy and the mean diameter of the interstices was determined. Both the elastic character and the microstructure of the gels depended on the concentrations of XG added. As XG concentration increased, the kinetics of the gelation process was modified and the degree of compactness and elasticity component of the gel network increased. The microstructure of gels depends on the balance among thermodynamic incompatibility, protein gelation and NaCAS-XG interactions.
机译：这项工作的目的是研究黄原胶（XG）对葡萄糖酸-δ-内酯（GDL）酸化诱导的牛酪蛋白酸钠（NaCAS）凝胶化过程以及混合酸凝胶微观结构的影响。在添加GDL之前，在所有评估的NaCAS-XG混合物中均观察到偏析相分离。通过使用分数阶乘实验设计分析了凝胶化过程。通过常规光学显微镜获得混合酸凝胶的微观结构图像，并确定空隙的平均直径。凝胶的弹性特征和微观结构均取决于所添加的XG的浓度。随着XG浓度的增加，胶凝过程的动力学被改变，凝胶网络的致密性和弹性成分增加。凝胶的微观结构取决于热力学不相容性，蛋白质凝胶化和NaCAS-XG相互作用之间的平衡。

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