Syneresis Understanding by Modeling the Lacto-Fermentation of Sodium Caseinate

 

This study aimed to investigate the influence of sodium caseinate, starch, lactose, and lactic acid bacteria on syneresis in a mixed model system and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. The results showed a significant decrease of syneresis in all mixtures with sodium caseinate at 8% compared to 3%, ranging between 1.8%-20.6% and 22.2%-47.8%, respectively. The fermented mixed model’s acidification profile and syneresis were considerably influenced by the addition of starch. Furthermore, the differences in acid gelation and syneresis have been better understood as a result of monitoring pH and zeta potential throughout the lacto-fermentation process. These findings indicate that syneresis varies very closely with sodium caseinate concentration, starch concentration, and their association, regardless of the concentrations of lactose and ferment. If a sodium caseinate-starch mixed system is used, syneresis could be decreased to an ideal level: If the concentration of starch is above 1%, less syneresis gels may be produced at sodium caseinate concentrations above 5%.

Author(s) Details:

Soumaya El Bouchikhi,
Pharmaceutics Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco and Medical Biotechnology Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.

Philippe Pag├Ęs,
PhP Stats, Creation and analysis of information, Consulting, Studies and Training in Statistics, 19, Rue Pasteur, 94170 Le Perreux, France.

Azeddine Ibrahimi,
Medical Biotechnology Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.

Yassir El Alaoui,
Pharmaceutics Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.

Yahya Bensouda,
Pharmaceutics Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.

Please see the link here: https://stm.bookpi.org/IMB-V7/article/view/8055

Keywords: Syneresis, sodium caseinate, lacto-fermentation, starch, acid gel, non-dairy product

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