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Food Chem

Title:		"Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels"
Author(s):		Ribeiro JC; Granato D; Masson ML; Andriot I; Mosca AC; Salles C; Guichard E;
Address:		"Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France; Department of Chemical Engineering, TC/PPGEAL, Federal University of Parana, R. Cel. Francisco Heraclito dos Santos 210, Polytechnic Center, 81531-980 Curitiba, Parana, Brazil. Electronic address: jessicabigaski@hotmail.com. Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, 84030-900 Ponta Grossa, Parana, Brazil. Electronic address: granatod@gmail.com. Department of Chemical Engineering, TC/PPGEAL, Federal University of Parana, R. Cel. Francisco Heraclito dos Santos 210, Polytechnic Center, 81531-980 Curitiba, Parana, Brazil. Electronic address: masson@ufpr.br. Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: Isabelle.Andriot@dijon.inra.fr. Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: acmosca@outlook.com. Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: salles@dijon.inra.fr. Centre des Sciences du Gout et de l'Alimentation, UMR1324 INRA, CNRS, UB-FC, F-21000 Dijon, France. Electronic address: Elisabeth.Guichard@dijon.inra.fr"
Journal Title:		Food Chem
Year:		2016
Volume:		20160319
Issue:
Page Number:		101 - 106
DOI:		10.1016/j.foodchem.2016.03.066
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The food industry is investigating new technological applications of lactobionic acid (LBA). In the current work, the effect of lactobionic acid on the acidification of dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test, sodium mobility using (23)Na NMR technique and aroma release using headspace GC-FID were studied. Our results showed that it is possible to use LBA as an alternative to glucono-delta-lactone (GDL) for the production of dairy gels with a controlled pH value. Small differences in the rheological properties and in the amount of aroma volatile organic compounds that were released in the vapour phase, but no significant difference in the sodium ion mobility were obtained. The gels produced with LBA were less firm and released less volatile aroma compounds than the gels produced with GDL. The gels at pH 6.2 were firmer than those at pH 5.5 and had a more organised structure around the sodium ions"
Keywords:		Disaccharides/*chemistry Gels/*chemistry Rheology/*methods Smell Volatile Organic Compounds/*chemistry Acidification Aroma release Dairy protein gel Rheology Sodium ionic binding;
Notes:		"MedlineRibeiro, Jessica C Bigaski Granato, Daniel Masson, Maria Lucia Andriot, Isabelle Mosca, Ana Carolina Salles, Christian Guichard, Elisabeth eng Research Support, Non-U.S. Gov't England 2016/04/16 Food Chem. 2016 Sep 15; 207:101-6. doi: 10.1016/j.foodchem.2016.03.066. Epub 2016 Mar 19"