Modulation of rheological properties by heat-induced aggregation of whey protein solution

Purwanti, Nanik; Smiddy, Mary; Goot, Atze Jan van der; Vries, Renko de; Alting, Arno C.; Boom, R.M.

doi:10.1016/j.foodhyd.2011.02.027

Cited by 70 publications

(43 citation statements)

References 27 publications

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“…It was found that neither an endothermic nor an exothermic curve but a line similarly horizontal between 50 and 90 o C, which meant the PWP was mostly polymerized and barely affected by heat from 50 ~ 90ºC, and such a conc lusion was in accordance with the previous research [Purwanti et al, 2011]. Therefore, the PWP may have thermal stabilities in this temperature range, and the DSC curve provides the sterilization temperature range (lower than 90 o C) for low-fat yogurt containing PWP as a fat replacer.…”

Section: Thermal Analysis Of Polymerized Whey Proteinsupporting

confidence: 89%

“…Heat treatment makes soluble whey protein aggregates formed at concentrations (10%, w/w, in our study) below their critical gelation concentration, which is approximately 12% [Purwanti et al, 2011]. The solu ble aggregates should be small and roughly spherical, have high surface charge, and low surface hydrophobicity for maximum thermal stability [Wijayanti et al, 2014].…”

Section: Thermal Analysis Of Polymerized Whey Proteinmentioning

confidence: 77%

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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Liu¹,

Zhang²,

Jiang³

et al. 2016

Pol. J. Food Nutr. Sci.

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Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fi sh oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat) and low-fat (1.5%, w/w; and 1.2%, w/w) milk yogurt controls. The majority (~85%) of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50 o C and 90 o C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher fi rmness, springiness and adhesiveness (P<0.05), and lower cohesiveness (P<0.05) than the low-fat milk yogurt controls. There was no fat separation and they had less fi shy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full--fat milk yogurt control.

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Section: Thermal Analysis Of Polymerized Whey Proteinsupporting

confidence: 89%

Section: Thermal Analysis Of Polymerized Whey Proteinmentioning

confidence: 77%

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Liu¹,

Zhang²,

Jiang³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…For studies of protein unfolding, denaturation and production of soluble protein aggregates, WPI solution at 3% (w/w) was prepared with final pH adjusted to 6.8 with 1 M of NaOH (Merck, Germany). It has been shown that, when WPI solutions of low protein concentration (1e3%) heated under neutral pH, small amounts of added salts, lead to the formation of soluble protein aggregates via both disulfide and hydrophobic interactions (Purwanti et al, 2011;Ryan et al, 2012;Schmitt, Bovay, Rouvet, Shojaei-Rami, & Kolodziejczyk, 2007). For the development of protein gel, was used the WPI solution at 10% (w/w) and final pH was adjusted to 3.0 with 1 M of HCl (Merck, Germany).…”

Section: Whey Protein Solutionsmentioning

confidence: 99%

Influence of moderate electric fields on gelation of whey protein isolate

et al. 2015

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Proteins are one of the food constituents most affected by heating, and some of the changes involve their unfolding, denaturation and gelation. Ohmic heating has often been claimed to improve the quality of foodstuffs due to its uniform heating and (putative) presence of a moderate electric field (MEF). However, this is still subject to discussion, so it is important to determine the effect of ohmic heating and of its MEF upon food constituents. Hence, the aim of this work was to evaluate the effects of MEF on denaturation, aggregation and viscoelastic properties of whey protein isolate (WPI), and compare them with those obtained via conventional heating under identical treatment conditions (up to 30 min at 85 o C). Results have shown that MEF interferes with whey protein unfolding and aggregation pathways at relatively high temperatures. MEF treatments have resulted in WPI solutions possessing more 8 and 10% of native Lactoglobulin and Lactalbumin, respectively, after 30 s of heating at 85 o C, when compared with a conventional heating method. Protein aggregates from MEF-treated WPI solutions presented a maximum increase in size of 78 nm, whereas conventional heating produced an increase of 86 nm. Unlike in conventional heating, aggregation of whey proteins during MEF was not sufficiently strong to form a true elastic gel network, since decreases in both storage and loss modulus were observed following MEF treatment. Our results suggest that MEF may provide a novel method for production of a whey protein matrix with distinctive gel-forming properties.2

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“…These include the protein type (molecular mass and amino acid composition) (6), protein hydrophobicity and free sulphydryl groups (7), protein concentration (8), the proportions of individual whey proteins in the mixture (9), the type and amount of salts (8,10,11), lipids (12), lactose (6), sucrose (13) present in the formula-tion, process conditions (pH, temperature, heating and cooling rate) (14,15), and/or specific treatments such as microparticulation of whey proteins (16)(17)(18). Among these factors, attention has been focused on protein concentration and pH.…”

Section: Introductionmentioning

confidence: 99%

Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

Henriques

Gomes

Pereira

2017

Food Technol. Biotechnol.

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SummaryThe aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non--defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G') and viscous modulus (G''). Gel properties were not improved in products with lower content of non-protein compounds. As expected, the increase in protein mass fraction positively influences protein interactions. However, the pH is responsible for the equilibrium between attraction and repulsion forces in the gel components that influence gel hardness and water holding capacity.

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Modulation of rheological properties by heat-induced aggregation of whey protein solution

Cited by 70 publications

References 27 publications

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

Influence of moderate electric fields on gelation of whey protein isolate

Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

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