Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures

Lizarraga, M.S.; Vicin, D.De Piante; González, Rolando J.; Rubiolo, Amelia Catalina; Santiago, Liliana G.

doi:10.1016/j.foodhyd.2005.07.007

Cited by 97 publications

(51 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…k-Carrageenan is the most sulphated one and adopts a coil conformation whatever the ionic and temperature conditions. However, kappa and iota carrageenan form gels, but lambda is unable to do this and is used as a pure thickener (Lizarraga et al, 2006). kCarrageenan itself is known for its good film forming ability (Choi et al, 2005).…”

Section: Combination With Algae Polysaccharidesmentioning

confidence: 99%

Rice Starch-Based Biodegradable Films: Properties Enhancement

Wittaya¹

2012

Structure and Function of Food Engineering

View full text Add to dashboard Cite

Section: Combination With Algae Polysaccharidesmentioning

confidence: 99%

Rice Starch-Based Biodegradable Films: Properties Enhancement

Wittaya¹

2012

Structure and Function of Food Engineering

View full text Add to dashboard Cite

“…In addition to the nutritional benefits, WPCs are widely used as functional ingredients to provide emulsifying, gelation, thickening, foaming and water-binding properties of food products [10]. However, whey protein concentrate typically has a "whey" flavor.…”

Section: Introductionmentioning

confidence: 99%

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

View full text Add to dashboard Cite

-Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 • C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 • C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation.whey protein concentrate / volatile formation / solid phase microextraction / gaschromatography Résumé -Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide. Le concentré de protéines de lactosérum (CPL) est un ingrédient nutritif de plus en plus utilisé dans de nombreux produits alimentaires traditionnels ou nouveaux. Conservé à tempé-rature ambiante, il a une durée de vie de 9 à 18 mois. Juste après fabrication, le CPL a une flaveur fade ou légèrement laitière de lactosérum. Cependant des défauts de flaveur peuvent se dévelop-per au cours du stockage et devenir un facteur limitant majeur pour son utilisation ultérieure dans des formules délicates. Pour comprendre le développement de défauts de flaveur au cours du stockage, des échantillons de CPL 80 et de poudre de CPL 80 (poudre sous atmosphère d'oxygène ou non), ont été stockés à 35, 40 et 45 • C sur une période de 15 semaines. Des composés volatils sélectionnés (disulfure de diméthyl, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol et 2-nonanol) ont été analysés par chromatographie en phase gazeuse après microextraction en phase solide. Les résultats ont montré que les concentrations de la plupart de ces composés augmentaient au cours du stockage, surtout à 45 • C. Il se formait plus de composés d'oxydation des lipides dans les poudres de CPL que dans le CPL, cependant plus faiblement en l'absence d'oxygène. concentré de protéines de lactosérum / composé volatil / microextraction en phase solide / chromatographie en phase gazeuse Abbreviations: WPC: regular 80% whey protein concentrate; HS: head space; SPME: solid phase microextraction; GC: gas chromatography; MS: mass spectrometry; HPLC: high performance liquid chromatography; FID: flame ionization detector; RI: retention index.

show abstract

“…WPC has been considered an interesting fatsubstitute ingredient due to its functional and technological properties, as well as its nutritional appeal since it contains high concentrations of bioactive proteins. Whey protein functionality is associated to its composition and degree of denaturation (LIZARRAGA et al, 2006). Proteins are composed of uniform and spherical particles allowing the sliding Resumo É importante entender como as mudanças na formulação de um alimento podem afetar suas características.…”

Section: Introductionmentioning

confidence: 99%

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

et al. 2012

View full text Add to dashboard Cite

It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

show abstract

Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures

Cited by 97 publications

References 14 publications

Rice Starch-Based Biodegradable Films: Properties Enhancement

Rice Starch-Based Biodegradable Films: Properties Enhancement

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Contact Info

Product

Resources

About