[en] The influence of the addition of low methoxyl amidated pectin (LMA) on acid milk gels from whole camel milk (WCM) on physicochemical and rheological proprieties were studied. The zeta potential, particle size, viscosity, dynamic oscillatory rheology and isothermal titration calorimetry were monitored. The presence of LM-pectin in milk had an impact on the average size of the casein micelles and a large and dominant influence on rheological behavior during acidification. Zeta potential and viscosity of gels with 0.5% pectin were not affected. However, milk gels containing 1%, 1.5% and 2% of LM-pectin showed highest values of particle size at pH4. This modification of the structure of the casein micelles induces a significant improvement (p<0.05) on its acid gelation behavior. Therefore, the addition of pectin enhanced the rheological proprieties. Higher pectin concentration led to a strong gel with higher G' values. This result could be attributed to the formation of complexes and the mechanical spectra prove the hypothesis that pectin forms strands with caseins micelles. Isothermal titration calorimetry results showed that pectin concentration had a marked influence on the gels structure and that this polysaccharide stabilizes caseins micelles in acidified camel milk gel due to electrostatic interaction and steric repulsion.
Disciplines :
Food science
Author, co-author :
Zidi, Donia; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia.
Gharsallaoui, Adem; Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA, Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Dupas-Farrugia, Coralie; Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA, Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Attia, Hamadi; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia.
Ayadi, Mohamed ; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia. Electronic address: ayadimedali@yahoo.fr.
Language :
English
Title :
Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin.
Publication date :
01 May 2019
Journal title :
International Journal of Biological Macromolecules
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