Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures

Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk

This study investigated the glucono-δ-lactone (GDL)-induced aggregation of isoflavones and soy proteins in soymilk. High-performance liquid chromatography (HPLC) analysis indicated that isoflavones mixed with β-conglycinin (7S) and glycinin (11S) proteins formed 7S-isoflavone and 11S-isoflavone complexes in soymilk supernatant fraction (SSF). Most of the soy protein-isoflavone complexes then pr...

Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate- Carboxymethylcellulose Mixtures

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

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 experime...

Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing an...

Tastes, structure and solution properties of D-glucono-1,5-lactone.

D-glucono-1,5-lactone differs from D-glucopyranose only in that it has a C = O group instead of CHOH group at carbon atom number one. The molecule therefore possesses an intact 3,4 alpha-glycol group and is sweet. However, it autohydrolyses in water solution at room temperature, forming D-gluconic acid and D-glucono-1,4-lactone. As the solution pH falls it becomes sweet-sour and eventually almo...