Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

BMC Biotechnology
Soumaya El BouchikhiYahya Bensouda

Abstract

The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer's acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment on the syneresis in a mixed model system, and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. Accordingly, a protocol was designed to perform an experimental design by using a mixture of the selected factors. A significant decrease of syneresis was detected in all mixtures at 8% of sodium caseinate, ranging between a minimum of 1.8% and a maximum of 20.6% compared to the mixtures at 3% of sodium caseinate in which the syneresis decrease had ranged between a minimum of 22.2% and a maximum of 47.8%. The addition of starch had a significant impact on the acidification profile and on the syneresis of the fermented mixed model. Moreover, the monitoring of pH and zeta potential during the lacto-fermentation process has also led to a better understanding of the acid gelation and the syneresis variations. Syneresis varies very closely with sodium caseinate concentration, starch concentration and also with t...Continue Reading

References

Nov 20, 1928·The Journal of General Physiology·M Kunitz
Sep 6, 2014·Journal of Food Science and Technology·Mahboubeh SadeghiMohammadamin Mohammadifar
Dec 3, 2014·Clinical Nutrition : Official Journal of the European Society of Parenteral and Enteral Nutrition·Luzia ValentiniHerbert Lochs

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Citations

May 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Jie GaoYaxin Sang

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