Phase separation, rheology and structure of micellar casein-galactomannan mixtures

The properties of micellar casein-galactomannan (guar gum and locust bean gum) mixed systems have been investigated at 20°C, pH 7 and in 0.25 m NaCl; in these conditions, the mixtures tended to phase separate probably due to depletion–flocculation mechanisms. The ternary phase diagram has been estab...

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Bibliographic Details
Published in:International dairy journal 1999-03, Vol.9 (3), p.353-357
Main Authors: Bourriot, Sophie, Garnier, Catherine, Doublier, Jean-Louis
Format: Article
Language:English
Subjects:
Agricultural sciences
Biological and medical sciences
CASEIN
CASEINA
CASEINE
CHEMICAL STRUCTURE
ESTRUCTURA QUIMICA
Food industries
Fundamental and applied biological sciences. Psychology
Galactomannan
Life Sciences
MANANOS
MANNANE
MANNANS
MICROSCOPIA
MICROSCOPIE
MICROSCOPY
Milk and cheese industries. Ice creams
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
RHEOLOGICAL PROPERTIES
Rheology
STRUCTURE CHIMIQUE
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Summary:The properties of micellar casein-galactomannan (guar gum and locust bean gum) mixed systems have been investigated at 20°C, pH 7 and in 0.25 m NaCl; in these conditions, the mixtures tended to phase separate probably due to depletion–flocculation mechanisms. The ternary phase diagram has been established for each galactomannan–casein system according to the biopolymer concentrations. The rheological properties of these mixed systems have been investigated in the monophasic domain, as well as in the biphasic one. Modifications of the flow and the viscoelastic properties were clearly evidenced in the two-phase domain. The ultrastructure of the galactomannan–micellar casein mixtures has been described using confocal laser scanning microscopy. In the biphasic domain, observations of the mixed system at concentrations corresponding to those of rheological measurements clearly evidenced that the phase separation process has yielded a continuous network mostly composed of the aggregated micellar casein.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(99)00087-4