The effect of agar on rheological properties and thermal stability of rennet-induced casein micelle gel

文献类型： 外文期刊

第一作者： Zhang, Yumeng

作者： Zhang, Yumeng;Wang, Xiaodan;Zhu, Huiquan;Chen, Baorong;Pang, Xiaoyang;Wang, Yunna;Xie, Ning;Zhang, Shuwen;Lv, Jiaping;Wang, Xiaodan;Wang, Xiaodan;Wang, Caiyun;Su, Shengpeng

作者机构：

关键词： Casein micelle/agar composite gels; Microstructure; Rheological properties; Thermal stability

期刊名称：COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS （ 影响因子：5.2； 五年影响因子：4.7 ）

ISSN： 0927-7757

年卷期： 2024 年 686 卷

页码：

收录情况： SCI

摘要： Effects of agar on the rheological property and heat stability of casein micelle gels induced by rennet were investigated. The interactions between casein micelle and agar were investigated. Electrostatic interactions between casein micelle and agar were not observed. The movement of agar characteristic bonds indicated the hydrogen bond interaction existed in the casein micelle/agar mixture. The addition of agar promoted the casein micelles aggregation and decreased the rennet coagulation time (RCT) and the storage modulus (G'). The striplike network microstructure changed into a sheet -like network after the addition of agar. The composite gels were present as a bicontinuous phase structure. The agar and protein were both present as continuous phases. The addition of 0.5% agar increased the water holding capacity (WHC) from 63.30% to 92.44% and decreased the gel hardness from 73.41 g to 60.57 g. The protein digestion rate of gels increased after agar addition during gastric digestion. The WHC increased from 35.20% to 83.56% and the microstructure of gels improved by the addition of 0.5% agar after heating at 80 degrees C for 30 min. In conclusion, the WHC and thermal stability of the gels improved after the addition of agar.

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