Jump to main content
Jump to site search


Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate

Abstract

High-protein intermediate moisture foods (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with those made from whey proteins or soy proteins, due to the aggregation of protein particles. The objectives of this study were to explore whether the addition of hydrocolloids could soften the texture and illustrate the possible mechanism. Three hydrocolloids, xanthan gum, κ-carrageenan and gum arabic were chosen, and 1% of these three hydrocolloids were studied through texture analysis using a TPA test and microstructure observation with confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) respectively. The texture analysis results showed that xanthan gum was more effective to soften the HPIMF contained NaCN compared to κ-carrageenan and gum arabic. In addition, with the increases of xanthan gum from 0.2 to 2%, the HPIMF matrix became softer, and fractures were observed during the compression for samples with the addition of xanthan gum at low concentrations but not 2%. Microstructure observation suggested that the matrix originally dominated by the network formed through the aggregation of swollen protein particles was inhibited by the addition of xanthan gum, resulting in the softening of texture and also contributing to the fracture during compression. With the increasing of xanthan gum concentration up to 2%, the protein dominated network would be gradually replaced with a matrix dominated by the new formed network of xanthan gum with protein particles as fillers. Further, this formation of xanthan gum dominated network structure also resulted in changes in small molecule distribution, as observed by the low-field NMR.

Back to tab navigation

Publication details

The article was received on 13 Apr 2017, accepted on 04 Jul 2017 and first published on 04 Jul 2017


Article type: Paper
DOI: 10.1039/C7FO00570A
Citation: Food Funct., 2017, Accepted Manuscript
  •   Request permissions

    Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate

    J. Li, Y. Wu, Y. Ma, N. Lu, J. M. Regenstein and P. Zhou, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00570A

Search articles by author

Spotlight

Advertisements