Acid-induced gelation behavior of sonicated casein solutions |
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| Authors: | Ashkan Madadlou Zahra Emam-Djomeh Mohamad E Mousavi Mohamadamin Mohamadifar Mohamadreza Ehsani |
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| Institution: | aDepartment of Food Science and Engineering, Faculty of Biosystem Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;bDepartment of Food Science and Technology, Faculty of Nutrition and Food Science, Shahid Beheshti Medical University, Tehran, Iran |
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| Abstract: | Casein gels were made from solutions sonicated by 24 and 130 kHz ultrasounds for 0, 60 and 120 min, followed by acidification with glucono-δ-lactone at 30 °C. The dynamics of gel formation were studied using rheological methods and microstructure of gels was monitored using scanning electron microscopy. Sonication postponed the gelation point to a lower pH value and increased the elasticity of freshly formed gels. It also resulted in gels with a more interconnected structure and smaller non-distinguishable particulates. This structure was especially dominant for the gel made from the solution already sonicated for 120 min. |
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| Keywords: | Acid-induced gelation Ultrasound Microstructure Rheology |
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