Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence

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成果类型：

期刊论文

作者：

Zhang, Weibo;Chen, Chong*;Wang, Pengjie;Xu, Jingni;Zhang, Feng;...

通讯作者：

Chen, Chong;Ren, FZ

作者机构：

[Zhang, Weibo; Chen, Chong; Xu, Jingni; Zhao, Liang; Zhu, Yinhua; Wang, Pengjie; Chen, C; Ren, Fazheng] China Agr Univ, Dept Nutr & Hlth, Key Lab Funct Dairy Coconstructed, Minist Educ & Beijing Govt, Beijing 100190, Peoples R China.

[Wang, Pengjie] Food Lab Zhongyuan, Luohe 462000, Peoples R China.

[Wang, Jing; Zhang, Feng] Chongqing Tianyou Dairy Co Ltd, Chongqing Key Lab Ind & Informatizat, Chongqing Enterprise Technol Ctr, Recognized Chongqing Govt, Chongqing 401120, Peoples R China.

[Luo, Jie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Peoples R China.

通讯机构：

[Chen, C; Ren, FZ ] C

China Agr Univ, Dept Nutr & Hlth, Key Lab Funct Dairy Coconstructed, Minist Educ & Beijing Govt, Beijing 100190, Peoples R China.

语种：

英文

关键词：

Double gels;Low-acyl gellan gum;Sequence;Water-holding capacity;Yoghurt

期刊：

Carbohydrate Polymers

ISSN：

0144-8617

年：

2025

卷：

349

期：

Pt B

页码：

123012

DOI：

10.1016/j.carbpol.2024.123012

基金类别：

National Key R & D Program of China [2021YFD1600200]; Postdoctoral Fellowship Program of CPSF [GZC20241936, GZC20241937]; National Natural Science Foundation of China [32130081]

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Low-acyl gellan gum (LA) is a typical cold- and Ca2+-set gelation polysaccharide and is widely used to improve the stability of yoghurt. Acid and endogenous calcium can induce the formation of skimmed milk (SM)/LA double gels. However, the effect of acidification temperature on the formation and physical properties of SM/LA double gels has not been elucidated. In this study, temperature above and below the LA transition temperature (38 °C) were used as acidification temperatures, which adjusted the gelation sequence of SM and LA. The LA gel pr...

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Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence

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