Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature
Gellan gum (GG) is widely used in the dairy products to enhance stability of casein (CN)-based gel by forming double gels. Ca2+ is reported to facilitate GG gel formation, however, the effect of Ca2+ on the gelation properties of CN/GG double gels remains unknown. In the study, the behavior of Ca2+w...
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Elsevier
2025-06-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925001070 |
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| author | Weibo Zhang Liang Zhao Jing Wang Yao Hu Yi Wang Pengjie Wang Jiaqi Su Hao Zhang Ran Wang Fazheng Ren Chong Chen |
| author_facet | Weibo Zhang Liang Zhao Jing Wang Yao Hu Yi Wang Pengjie Wang Jiaqi Su Hao Zhang Ran Wang Fazheng Ren Chong Chen |
| author_sort | Weibo Zhang |
| collection | DOAJ |
| description | Gellan gum (GG) is widely used in the dairy products to enhance stability of casein (CN)-based gel by forming double gels. Ca2+ is reported to facilitate GG gel formation, however, the effect of Ca2+ on the gelation properties of CN/GG double gels remains unknown. In the study, the behavior of Ca2+was regulated by trisodium citrate (TC). TC decreased the water-holding capacity (WHC) and storage modulus (G') of CN/GG gels formed at 37℃. Whereas CN/GG gels with 30 mmol/L TC formed at 42℃ (42–30) exhibited the highest values of WHC and G' among that with 0–15 mmol/L TC. These results suggested TC had different effect on the gelation properties of the CN/GG gels formed at 37℃ and 42℃ with different gelation sequence. Mechanically, TC did not change the gelation sequence of CN/GG gels, which increased the free water content and caused larger void in CN/GG gels formed at 37℃, resulting in decreased WHC and G'. While TC-induced larger void slightly destroyed the continuity of CN gel in 42–30 sample and the addition of TC enhanced the individual CN gel, leading to higher WHC and G′. Overall, these findings demonstrated that TC's effect on CN/GG gels at 37℃ and 42℃ was contrary, which provided substantial basis for revealing the gelation mechanism of CN-based double gels. |
| format | Article |
| id | doaj-art-af0ce9ddf0cc4c24b7df68eefcb50135 |
| institution | DOAJ |
| issn | 2666-8939 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-af0ce9ddf0cc4c24b7df68eefcb501352025-08-20T02:39:35ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392025-06-011010076810.1016/j.carpta.2025.100768Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperatureWeibo Zhang0Liang Zhao1Jing Wang2Yao Hu3Yi Wang4Pengjie Wang5Jiaqi Su6Hao Zhang7Ran Wang8Fazheng Ren9Chong Chen10Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaChongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaDepartment of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland; Corresponding authors.Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR ChinaKey Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, PR China; Corresponding authors.Gellan gum (GG) is widely used in the dairy products to enhance stability of casein (CN)-based gel by forming double gels. Ca2+ is reported to facilitate GG gel formation, however, the effect of Ca2+ on the gelation properties of CN/GG double gels remains unknown. In the study, the behavior of Ca2+was regulated by trisodium citrate (TC). TC decreased the water-holding capacity (WHC) and storage modulus (G') of CN/GG gels formed at 37℃. Whereas CN/GG gels with 30 mmol/L TC formed at 42℃ (42–30) exhibited the highest values of WHC and G' among that with 0–15 mmol/L TC. These results suggested TC had different effect on the gelation properties of the CN/GG gels formed at 37℃ and 42℃ with different gelation sequence. Mechanically, TC did not change the gelation sequence of CN/GG gels, which increased the free water content and caused larger void in CN/GG gels formed at 37℃, resulting in decreased WHC and G'. While TC-induced larger void slightly destroyed the continuity of CN gel in 42–30 sample and the addition of TC enhanced the individual CN gel, leading to higher WHC and G′. Overall, these findings demonstrated that TC's effect on CN/GG gels at 37℃ and 42℃ was contrary, which provided substantial basis for revealing the gelation mechanism of CN-based double gels.http://www.sciencedirect.com/science/article/pii/S2666893925001070Gellan gumCaseinDouble gelsGelation properties |
| spellingShingle | Weibo Zhang Liang Zhao Jing Wang Yao Hu Yi Wang Pengjie Wang Jiaqi Su Hao Zhang Ran Wang Fazheng Ren Chong Chen Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature Carbohydrate Polymer Technologies and Applications Gellan gum Casein Double gels Gelation properties |
| title | Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature |
| title_full | Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature |
| title_fullStr | Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature |
| title_full_unstemmed | Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature |
| title_short | Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature |
| title_sort | effect of trisodium citrate on the gelation properties of casein gellan gum double gels formed at different temperature |
| topic | Gellan gum Casein Double gels Gelation properties |
| url | http://www.sciencedirect.com/science/article/pii/S2666893925001070 |
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