Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments

Koch, L.; Emin, M. Azad; Schuchmann, H. P.

doi:10.1016/j.idairyj.2017.03.013

Cited by 23 publications

(6 citation statements)

References 37 publications

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“…Pommet et al [64] performed one of the first studies using a CCR for food biopolymers and investigated the aggregation/degradation behavior of wheat gluten/glycerol blends at elevated temperature under shear conditions. Further studies by our research group [43,[65][66][67][68][69][70][71] confirmed the applicability of this rheometer to study the reaction behavior of various protein and proteinpolysaccharide systems under defined extrusion-like conditions. To the best of our knowledge, however, the potentials of this rheometer in characterizing the complex rheological behavior of highly concentrated biopolymers have not yet been reported.…”

Section: Introductionmentioning

confidence: 53%

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

et al. 2020

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Highly concentrated biopolymers are used in food extrusion processing. It is well known that rheo-logical properties of biopolymers influence considerably both process conditions and product properties. Therefore, characterization of rheological properties under extrusion-relevant conditions is crucial to process and product design. Since conventional rheological methods are still lacking for this purpose, a novel approach is presented. A closed cavity rheometer known in the rubber industry was used to systematically characterize a highly concentrated soy protein, a very relevant protein in extruded meat analogues. Rheological properties were first determined and discussed in the linear viscoelastic range (SAOS). Rheo-logical analysis was then carried out in the non-linear viscoelastic range (LAOS), as high deformations in extrusion demand for measurements at process-relevant high strains. The protein showed gel behavior in the linear range, while liquid behavior was observed in the nonlinear range. An expected increase in elasticity through addition of methylcellulose was detected. The measurements in the non-linear range reveal significant changes of material behavior with increasing strain. As another tool for rheological characterization, a stress relaxation test was carried out which confirmed the increase of elastic behavior after methylcellulose addition.

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Section: Introductionmentioning

confidence: 53%

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

et al. 2020

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“…Due to the resulting increase in the number of exposed reactive binding sites, new linkages occur that lead to larger molecular size or mass. However, these structure-forming processes (i.e., aggregation) lead to higher viscosity and increase |G*| accordingly, as seen by the small increase above 70 °C and large increase above 100 °C [ 41 , 67 , 68 , 69 ]. Previous studies have reported thermal transition peaks at 91 and 110 °C for purified cruciferin and napin, respectively.…”

Section: Resultsmentioning

confidence: 99%

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

et al. 2021

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In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a targeted product property. Rapeseed press cake (RPC) is a protein- and fibre-rich side product of oil pressing. Although there is detailed knowledge about the expansion mechanism of starch, only a few studies describe the influence of press cake addition on the expansion and the physical quality of the extruded products. This study assessed the effect of RPC inclusion on the physical and technofunctional properties of starch-containing directly expanded products. The effect of starch type (native and waxy), RPC level (10, 40, 70 g/100 g), extrusion moisture content (24, 29 g/100 g) and barrel temperature (20–140 °C) on expansion, hardness, water absorption, and solubility of the extrudates and extruder response was evaluated. At temperatures above 120 °C, 70 g/100 g of RPC increased the sectional and volumetric expansion of extrudates, irrespective of starch type. Since expansion correlates with the rheological properties of the melt, RPC and RPC/starch blends were investigated pre- and postextrusion in a closed cavity rheometer at extrusion-like conditions. It was shown that with increasing RPC level the complex viscosity |ƞ*| of extruded starch/RPC blends increased, which could be linked to expansion behaviour.

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“…Defined thermomechanical conditions were applied using a closed-cavity rheometer (RPA elite, TA instruments, New Castle, DE, USA). The cavity can be pressurized (4.5 MPa) and sealed and the device allows the analyses of low moisture samples at high temperatures without water vaporization or material slippage [ 41 ]. Before analyses, the samples were brought to 29 g/100 g d.m.…”

Section: Methodsmentioning

confidence: 99%

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

Martin

Naumann

Osen

et al. 2021

Foods

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For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.

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Reaction behaviour of highly concentrated whey protein isolate under defined heat treatments

Cited by 23 publications

References 37 publications

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility

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