Relating water holding of ovalbumin gels to aggregate structure

Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

“…A max for single WP gels at both 95 o C and 80 o C was not particularly affected by protein concentration and followed a similar behavior as gel coarseness ( (open VS dense aggregates). The structural characteristics of the protein building blocks are also important when studying water holding of globular protein gels (Nieuwland, Bouwman, Pouvreau, Martin, & de Jongh, 2016). The value of k for mixed gels containing 12% to 18% w/w WP mimicked the behavior of the single WP system at the corresponding concentrations, similarly to what was observed for the behavior of gel stiffness in Fig.4.A and Fig.5.E.…”

Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels

“…These results established that the gels with high hardness and a fine-stranded network structure with smaller pores can retain more water compared to those with lower hardness; this is consistent with the literature. 1,2,24 Water mobility and distribution in EWP gels LF-NMR has been successfully used to study the moisture distribution in numerous food systems. It is also an effective method for evaluating the water-holding properties of protein gels as it can provide information about water-protein interactions.…”

Cold-set hydrogels made of whey protein nanofibrils with different divalent cations

“…In general, water holding capacity of whey protein gels is related to their structure, pore size of network, polymers characteristic and type of added salts [15]. Nieuwland et al [22] reported a strong positive correlation between gel stiffness and water holding capacity of ovalbumin gels. Thus, the higher WHC of Zn 2+ -induced gel in the present research can be a result of its higher fracture stress compared to the others.…”