Gelation of pH-Aggregated Whey Protein Isolate Solution Induced by Heat, Protease, Calcium Salt, and Acidulant

Ju, Zhou; Kilara, Arun

doi:10.1021/jf9710185

Cited by 122 publications

(77 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is similar to methods employed previously (Verheul et al, 1998). Ju and Kilara (1998) claimed that at pH 4.6 some native whey proteins formed aggregates. This did not occur in our work as no protein precipitated when the unheated, time 0, sample was adjusted to pH 4.6.…”

Section: Heat Denaturationsupporting

confidence: 88%

The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation

2007

View full text Add to dashboard Cite

The effect of bovine serum albumin (BSA) on the heat induced denaturation, aggregation and subsequent acid-induced gelation of -lactoglobulin (-lg) was investigated in this work. Changes in the denaturation kinetics of -lactoglobulin during heating at 78C were determined by monitoring the disappearance of the native protein by reverse-phase chromatography. Replacing -lactoglobulin with increasing amounts of BSA, while keeping the total protein concentration constant at 5% (w/w), significantly increased the denaturation rate of lactoglobulin from 2.570.30 10 -3 (gL -1 )(1-n)

show abstract

Section: Heat Denaturationsupporting

confidence: 88%

The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation

2007

View full text Add to dashboard Cite

show abstract

“…However, this process has limited application in some food products due to the loss of thermal sensible components during heat treatment. 5,6 An alternative technique has been developed to produce thickening solutions or gels from globular proteins at lower temperatures named cold-set gelation. This process is based on the formation of soluble aggregates by heat denaturation of solutions at relative lower concentrations of proteins than required in heat-set gelation conditions.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, depending on the chemical factor used to induce gelation (acids, salts, enzymes), the textural properties can be widely different. 6 The addition of polysaccharides can also interfere in the structure of the protein gels due to specific interactions between these two biopolymers. In solution, the proteins can show attraction or repulsion with the polysaccharides depending on their origin, concentration, system pH, ionic strength, and temperature.…”

Section: Introductionmentioning

confidence: 99%

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

2008

View full text Add to dashboard Cite

Whey proteins (WP) gelation process with addition of Arabic gum (AG) was studied. Two different driving processes were employed to induce gelation: (1) heating of 12% whey protein isolate (WPI) solutions (w/w) or (2) acidification of previous thermal denatured WPI solutions (5% w/w) with glucono-δ-lactone (GDL). Protein concentrations were different because they were minimal to form gel in these two processes, but denaturation conditions were the same (90°C/30 min). Water-holding capacity and mechanical properties of the gels were evaluated. The BST equation was used to evaluate the nonlinear part of the stress-strain data. Cold-set gels were weaker than heat-set gels at the pH range near the isoelectric point (pI) of the main whey proteins, but heated gels were more deformable (did not exhibit rupture point) and showed greater elasticity modulus. However, gels formed by heating far from the pI (pH 6.7 or 3.5) showed more fragile structure, indicating that, in these mixed gels, there are prevailing biopolymers interactions. Cold-set and heat-set gels at pH near or below the WP pI showed strain-weakening behavior, but heated gels at neutral pH showed strong strain-hardening behavior. Such results suggest that differences in stress-strain curve at the nonlinear part of the data could be correlated to structure particularities obtained from different gelation processes.

show abstract

“…Porém, nota-se que as amostras compostas por amido de amaranto gelatinizado previamente (acidificação lenta) possuíam maior valor de índice de consistência (k) e pseudoplasticidade que as amostras em que os componentes foram acidificados e gelatinizados simultaneamente (acidificação rápida). Diversos autores (CAVALLIERI; CUNHA, 2008;CAVALLIERI et al, 2007;BRAGA et al, 2006;JU et al, 1998) destacam a possibilidade de diferentes comportamentos dos géis em resposta aos processos de acidificação (lento ou rápido), dependendo dos diferentes tipos de biopolímeros envolvidos nos sistemas. De uma forma geral, géis acidificados lentamente tendem a formar géis mais fortes e mais elásticos do que sistemas acidificados rapidamente.…”

Section: Cisalhamento Estacionáriounclassified

Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

Gozzo¹,

Cunha²,

Menegalli³

2009

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

As misturas de proteínas e polissacarídeos são frequentemente encontradas em sistemas alimentares, sendo que ambos os biopolímeros contribuem para a textura e a vida de prateleira do produto (SGARBIERI, 1998). Consequentemente, é importante identificar as condições ótimas nas quais o polissacarídeo e a proteína podem ser mais efetivos para as propriedades desejadas no produto (MUNHOZ et al., 2004). Os amidos são adicionados frequentemente aos alimentos devido às suas propriedades espessantes e de retenção de água, como estabilizantes coloidais e agentes gelificantes, sendo amplamente utilizados em produtos lácteos acidificados, como o iogurte, ou com pHs próximos à neutralidade, como as sobremesas (SYRBE et al., 1998;CALZETTA et al., 1999; BERTOLINI et al., 2005).Dentre os diferentes tipos de amido, o proveniente do amaranto vem sendo bastante estudado por possuir grande potencial de mercado devido a suas características especiais como: grânulo de pequeno diâmetro, faixa ampla de viscosidade, resistência ao cisalhamento e estabilidade do gel ao congelamento (CALZETTA et al., 1999;WU;CORKE, 1999;TAPIA-BLÁCIDO et al., 2005;SILVA et al., 2006). Os grânulos de amido, quando aquecidos em presença de água acima da temperatura de gelatinização, apresentam colapso da ordenação granular levando a mudanças irreversíveis em algumas propriedades, como inchamento e rompimento dos grânulos, fusão cristalina, perda da birrefringência e aumento da viscosidade da suspensão. Com a diminuição da temperatura, observa-se um novo aumento na viscosidade devido à gelificação das moléculas de AbstractExtensional and shear viscosity of acidified amaranth starch-sodium caseinate suspensions were evaluated. Mixed systems of amaranth starchsodium caseinate acidified with glucone-delta-lactone (GDL) were studied using rheological measurements under biaxial compression and shear. The effects of the acidification rate (slow and fast) and final pH (neutral and isoelectric point of casein) were evaluated considering the interactions between biopolymers and their influence on the rheological parameters. All samples showed shear thinning behavior, but the addition of sodium caseinate in the starch suspensions at neutral pH promoted a negative effect on the apparent viscosity. The acidified samples showed an increase in the complexity of the system due to the formation of a network of starch-casein, but the force required to flow was always higher for samples containing higher concentrations of caseinate. These results show that the protein aggregation and gelation promoted by acidification prevented the microphase separation. The network was stronger in slowly gelled systems due to the formation of a more organized protein network. Although the technique of biaxial compression was not considered adequate to evaluate certain systems, our results showed that it can be a practical and efficient way to measure the rheological behavior. Keywords: amaranth starch; sodium caseinate; biaxial compression; shear. ResumoForam avaliadas as viscosidades extens...

show abstract

Gelation of pH-Aggregated Whey Protein Isolate Solution Induced by Heat, Protease, Calcium Salt, and Acidulant

Cited by 122 publications

References 17 publications

The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation

The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

Contact Info

Product

Resources

About