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

This work discusses rheological and physicochemical properties of sodium caseinate and gum arabic, in aqueous media (25°C). All the systems showed low viscosity values and Newtonian behaviour in the shear rate range studied. From particle size distribution, a limited thermodynamic compatibility was...

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Bibliographic Details
Published in:Procedia food science 2011, Vol.1, p.12-16
Main Authors: Bonilla-Reyna, Bibiana, Sosa-Herrera, María G., Martínez-Padilla, Laura P.
Format: Article
Language:English
Subjects:
Emulsion
rheology
sodium caseinate
stability
whey concentrate
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Summary:This work discusses rheological and physicochemical properties of sodium caseinate and gum arabic, in aqueous media (25°C). All the systems showed low viscosity values and Newtonian behaviour in the shear rate range studied. From particle size distribution, a limited thermodynamic compatibility was observed since hydrocolloids mixtures showed particles size between the values from the systems alone. Interfacial tension measurements at equilibrium at the air-water interface, revealed that the binding affinity of arabic to the air water interface is very low compared to that of caseinate. The adsorption critical concentration could be deduced as a function of aqueous solutions composition. In competitive adsorption experiments involving simultaneous adsorption of the hydrocolloids from a bulk mixture, sodium caseinate displaced gum arabic from the interface at both polysaccharide concentrations, changing the adsorption critical concentration.
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2011.09.003