Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology

Stokes, Jason R.

doi:10.1002/9781118373903.ch6

Cited by 25 publications

(19 citation statements)

References 98 publications

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“…The principle of induced fluid gel preparation was described in several publications in the last 15 years by Norton et al (for instance [13,14]) and by other groups [15,16]. In addition, food gel particles may be catagorized according to their particle size [17] and other classifications consider the material, number and types of intermolecular interactions and junction zones or the gelation mechanism. The number of intermolecular interactions determines whether a gel is homogenous or heterogeneous [18], food gels normally are heterogeneous.…”

Section: Classification Of Food Gels and Gelation Processesmentioning

confidence: 98%

“…The number of intermolecular interactions determines whether a gel is homogenous or heterogeneous [18], food gels normally are heterogeneous. They form junction zones between Investigation of diffusion in food gels line Einhorn-Stoll and Drusch 119 neighbored polymer chains via intermolecular interactions as is broadly explained by Stokes [17] via different mechanisms [19].…”

Section: Classification Of Food Gels and Gelation Processesmentioning

confidence: 99%

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Methods for investigation of diffusion processes and biopolymer physics in food gels

Einhorn-Stoll

Drusch

2015

Current Opinion in Food Science

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Section: Classification Of Food Gels and Gelation Processesmentioning

confidence: 98%

Section: Classification Of Food Gels and Gelation Processesmentioning

confidence: 99%

Methods for investigation of diffusion processes and biopolymer physics in food gels

Einhorn-Stoll

Drusch

2015

Current Opinion in Food Science

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“…Gelation of proteins is a complex process that usually requires a driving force to unfold the native protein followed by a chemical or physical aggregation process to yield a three-dimensional protein network. The driving force for gelation can be a physical process, such as heat or pressure, or a chemical process, such as acid, ionic, or enzymatic reaction (Stokes 2012;Dissanayake et al 2013). Among these, the most common method for forming food gels with globular proteins is by heating (Foegeding 2006;Nicolai et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Pereira

Rodrigues

Ramos

et al. 2015

Food Bioprocess Technol

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Formation of whey protein isolate protein aggregates under the influence of moderate electric fields upon ohmic heating (OH) has been monitored through evaluation of molecular protein unfolding, loss of its solubility, and aggregation. To shed more light on the microstructure of the protein aggregates produced by OH, samples were assayed by transmission electron microscopy (TEM). Results show that during early steps of an OH thermal treatment, aggregation of whey proteins can be reduced with a concomitant reduction of the heating charge-by reducing the comeup time (CUT) needed to reach a target temperature-and increase of the electric field applied (from 6 to 12 V cm −1 ). Exposure of reactive free thiol groups involved in molecular unfolding of β-lactoglobulin (β-lg) can be reduced from 10 to 20 %, when a CUT of 10 s is combined with an electric field of 12 V cm −1 .Kinetic and multivariate analysis evidenced that the presence of an electric field during heating contributes to a change in the amplitude of aggregation, as well as in the shape of the produced aggregates. TEM discloses the appearance of small fibrillar aggregates upon the influence of OH, which have recognized potential in the functionalization of food protein networks. This study demonstrated that OH technology can be used to tailor denaturation and aggregation behavior of whey proteins due to the presence of a constant electric field together with the ability to provide a very fast heating, thus overcoming heat transfer limitations that naturally occur during conventional thermal treatments.

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“…acid-, ionic-or enzyme-based) or physical (e.g. heat and pressure) process (Stokes, 2012). Nerveless, the acid, ionic, and enzymatic gelation often requires an initial physical pre-treatment (i.e.…”

Section: Gelationmentioning

confidence: 99%

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Ramos

Pereira

Martins

et al. 2017

Critical Reviews in Food Science and Nutrition

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Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.

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Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology

Cited by 25 publications

References 98 publications

Methods for investigation of diffusion processes and biopolymer physics in food gels

Methods for investigation of diffusion processes and biopolymer physics in food gels

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

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