Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels

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

“…4), but with a smaller separation between G 0 and G 00 curves (the slope of log h* vs. log f is equal to À0.92). This is in agreement with previous observations on whey protein gels (Manoj et al, 1997;Ould Eleya & Turgeon, 2000). Increasing of G 0 during heating and cooling is indicating of covalence and hydrophobic interactions between molecules that assist to the firmness of gel.…”

“…6). The temperature, at which this steep increase in G 0 started (T gel ), decreased with increasing protein concentration, which is in agreement with previous observations made on mixed system (Manoj et al, 1997;Ould Eleya & Turgeon, 2000). The biphasic profile of mixed gels showed that the behavior of both BSG and BLG can be easily identified in that of mixed gels, thus suggesting that phase separation of the polymers occurred.…”

“…On the other hands, after gel formation that G 0 increased sharply, second peak of G 0 was seen in cooling and thereafter found a constant values. Linear increase of gel moduli with decreasing temperature has been previously observed for whey and soy proteins gels (Chronakis & Kasapis, 1993;Cooney, Rosenberg, & Shoemaker, 1993;Manoj, Kasapis, & Hember, 1997). This phenomenon was attributed to a reduction in entropy, which consolidated the attractive forces (hydrogen bonding, van der Waals forces) between the protein particles in the gel (Chronakis & Kasapis, 1993;Manoj et al, 1997).…”

“…The biphasic profile of mixed gels showed that the behavior of both BSG and BLG can be easily identified in that of mixed gels, thus suggesting that phase separation of the polymers occurred. In literature (Chronakis & Kasapis, 1993;Kasapis, Morris, Norton, & Brown, 1993;Manoj, Kasapis, & Chronakis, 1996;Manoj et al, 1997;Papageorgiou, Kasapis, & Richardson, 1994;Walkenstrom & Hermansson, 1994, the cooling and heating ramps of composite gels in comparison with the temperature course of the individual components have proven to be useful in obtaining an idea of the phase distribution for various biopolymer mixtures. When the gel formation and/or melting steps of the mixed gels and those of individual components correspond to each other, one can conclude that phase separation has been occurred.…”

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

“…This is similar to the soybean glycinin gelation. Protein from different sources may exhibit different behavior as observed on mixed system of whey protein/maltodextrin and b-lactoglobulin/j-carrageenan (Manoj, Kasapis, & Hember, 1997;OuldEleya & Turgeon, 2000b). However, the G 0 of the mixed gels increased as the concentration of glycinin increased, which is opposite to the G 0 of the mixed gels at the region of cooling from 45 to 20°C.…”