Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels

Journal of Dairy Science
U PachekrepapolJ A Lucey

Abstract

Various types of polysaccharides are widely used in cultured dairy products. However, the interaction mechanisms, between milk proteins and these polysaccharides, are not entirely clear. To explore the interactions between uncharged and charged polysaccharides and the caseins, we used a model acid-milk-gel system, which allowed acidification to occur separately from gelation. The effect of adding uncharged dextran (DX; molecular weight ~2.0×10(6) Da) and negatively charged dextran sulfate (DS; molecular weight ~1.4×10(6) Da) to model acid milk gels was studied. Two concentrations (0.075 and 0.5%, wt/wt) of DX or DS were added to cold milk (~0°C) that had been acidified to pH values 4.4, 4.6, 4.8, or 4.9. Acidified milks containing DX or DS were then quiescently heated at the rate of 0.5°C/min to 30°C, which induced gelation, and gels were then held at 30°C for 17 h to facilitate gel development. Dynamic small-amplitude-oscillation rheology and large-deformation (shear) tests were performed. Microstructure of gels was examined by fluorescence microscopy. Gels made with a high concentration of DX gelled at a lower temperature, but after 17 h at 30°C, these gels exhibited lower storage moduli and lower yield-stress values. At pH 4...Continue Reading

References

Feb 1, 1981·The Journal of Dairy Research·T G Parker, D G Dalgleish
Apr 12, 2003·Advances in Colloid and Interface Science·R TuinierC G de Kruif
May 23, 2007·Journal of Dairy Science·J ChoiJ A Lucey
Sep 24, 2013·Carbohydrate Polymers·Susann MendeDoris Jaros
Jul 16, 2014·Journal of Dairy Science·U PachekrepapolJ A Lucey

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