Interfacial adsorption and shear flow properties of gum arabic-sodium caseinate mixtures

Hydrodynamic Properties of Whole Arabic Gum

The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (RH), number of Simha, (ν(P)), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory par...

Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties

To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0–137.9 mg/mL using shear homogenizati...

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...

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

Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight.

The isothermal phase behaviour at 5 °C of mixtures of sodium caseinate and oat β-glucan isolates varying in molecular weight (MW) was investigated by means of phase diagram construction, rheometry, fluorescence microscopy and electrophoresis. Phase diagrams indicated that the compatibility of the β-glucan/sodium caseinate system increases as β-glucan MW decreases. Images of mixtures taken at va...