Rheology of galactomannan–whey protein mixed systems

Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

“…5) that crystal loading into the WPI gel decreased all three dynamic moduli because of the unpacking role of crystals in the gel protein network. A supporting result has been reported for galactomannan-loaded WPI gel (Tavares & Lopes da Silva, 2003). The force required to penetrate the gels also decreased for crystal-loaded samples (Table 1).…”

“…The sulfate-bearing negatively charged crystalline objects would likely repel the co-charged protein strands (as long as pH was higher than the pI of proteins) and interfere in protein network formation. Tavares and Lopes da Silva (2003) pointed out that galactomannan presence negatively affected the protein network development at pH of 5.0 via hampering of the protein-to-protein interactions.…”

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

“…3,8 and 11). This suggested that the protein network formed a continuous phase, which accommodated the polysaccharide chains, acting as filler (Tavares & Lopes da Silva, 2003). Similar results were observed for a WPI/Cassia gum galactomannan, WPI/k-carrageenan (Capron, Nicolai, & Smith, 1999;Goncalves, Torres, Andrade, Azero, & Lefebvre, 2004;Mleko et al, 1997).…”

Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels

“…The gels formed microphase-separated structures, and the extent of the microphase separation depended on the polysaccharide concentration and pH. [3][4][5][6][7][8][9][10][11] Only few of these studies focused on relating the microstructural and rheological properties. Sittikijyothin et al 11 showed that microphase separation did not affect small deformation properties of β-lactoglobulin/tara gum gels, 11 and similar results were shown by Tavares et al 9 for whey protein isolate (WPI)/galactomannan gels.…”