The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Munialo, Claire D.; Linden, Erik van der; Ako, Komla; Nieuwland, Maaike; As, Henk Van; Jongh, H.H.J. de

doi:10.1016/j.foodhyd.2015.08.013

Cited by 41 publications

(22 citation statements)

References 31 publications

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“…This finding can be explained by the fact that as the RS concentration increases, the amount of water in the medium decreases; therefore, the granules cannot swell enough and become more rigid (Ersch et al, 2015). Similar behaviors regarding the rigidities of gellan and xanthan gum gels (de Jong; Van de Velde, 2007), gelatin and soy protein isolate gels (Ersch et al, 2015), pea protein gels (Munialo et al, 2015), and whey protein gels (Munialo et al, 2016) have been reported in previous studies. Young's modulus should not vary for an ideal solid with different compression velocities under experimental conditions, but gels are viscoelastic products and may behave differently (Sharma;Bhattacharya, 2014).…”

Section: Young's Modulussupporting

confidence: 81%

“…It was observed that no variables contributed significantly to gel deformation, since P > 0.05 for all parameters, indicating that the gels were equally brittle (Table 3). Previous studies also have reported that strain does not depend on the polysaccharide/protein concentration (Wang et al, 2014;Munialo et al, 2015;Munialo et al, 2016). …”

Section: Strainmentioning

confidence: 76%

“…Wang et al (2014) have studied the texture properties of agar gels and concluded that the fracture stress increases with an increasing agar concentration at all compression velocities studied and that the dependence of the fracture concentration is stronger at a faster compression velocity. Munialo et al (2016) also have reported that the fracture stress increases as the pectin concentration increases.…”

Section: Fracture Stressmentioning

confidence: 82%

“…Young's modulus should not vary for an ideal solid with different compression velocities under experimental conditions, but gels are viscoelastic products and may behave differently (Sharma;Bhattacharya, 2014). An increasing stiffness of gels with an increasing polysaccharide concentration may be related to an increased local polysaccharide concentration and an improved interaction between aggregated proteins, thus leading to increased gel stiffness, whereby higher forces are required for deformation (Munialo et al, 2016).…”

Section: Young's Modulusmentioning

confidence: 99%

“…The fracture strain indicates the brittleness of a gel Van Der Linden;de Jongh, 2014;Munialo et al, 2016). It was observed that no variables contributed significantly to gel deformation, since P > 0.05 for all parameters, indicating that the gels were equally brittle (Table 3).…”

Section: Strainmentioning

confidence: 99%

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Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

2017

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Fabricated food gels involving the use of hydrocolloids are gaining polpularity as confectionery/convenience foods. Starch is commonly combined with a hydrocolloid (protein our polyssacharides), particularly in the food industry, since native starches generally do not have ideal properties for the preparation of food products. Therefore the texture studies of starch-protein mixtures could provide a new approach in producing starch-based food products, being thus acritical attribute that needs to be carefully adjusted to the consumer liking. This work investigated the texture and rheological properties of mixed gels of different concentrations of rice starch (15%, 17.5%, and 20%) and whey protein isolate (0%, 3%, and 6%) with different crosshead velocities (0.05, 5.0, and 10.0 mm/s) using a Box-Behnken experimental design. The samples were submitted to uniaxial compression tests with 80% deformation in order to determinate the following rheological parameters: Young's modulus, fracture stress, fracture deformation, recoverable energy, and apparent biaxial elongational viscosity. Gels with a higher rice starch concentration that were submitted to higher test velocities were more rigid and resistant, while the whey protein isolate concentration had little influence on these properties. The gels showed a higher recoverable energy when the crosshead velocity was higher, and the apparent biaxial elongational viscosity was also influenced by this factor. Therefore, mixed gels exhibit different properties depending on the rice starch concentration and crosshead velocity.Index terms: Young's modulus; fracture; stress; rheology. RESUMOGéis fabricados que envolvem o uso de hidrocolóides estão ganhando polpularidade como alimentos de confeitaria/conveniência. O amido é geralmente combinado com um hidrocolóide (proteínas ou polissacarideos), particularmente na indústria de alimentos, uma vez que os amidos nativos geralmente não têm propriedades ideais para a preparação de produtos alimentares. Por conseguinte, os estudos de textura de misturas de amido-proteína podem proporcionar uma nova abordagem na produção de produtos alimentares à base de amido, sendo assim um atributo acrítico que precisa ser cuidadosamente ajustado ao gosto do consumidor. Este trabalho investigou as propriedades reológicas de textura de géis mistos de diferentes concentrações de amido de arroz (15%, 17,5% e 20%) e isolado proteico de soro (0%, 3% e 6%) com diferentes velocidades de teste (0,05, 5,0 e 10,0 mm/s) utilizando um delineamento experimental por Box-Behnken. As amostras foram submetidas a testes de compressão uniaxial com deformação de 80% para determinar os seguintes parâmetros reológicos: módulo de Young, tensão de fratura, deformação da fratura, energia recuperável e aparente viscosidade elongacional biaxial. Géis com maior concentração de amido de arroz e que foram submetidos a velocidades de teste mais altas mostraram-se mais rígidos e resistentes, enquanto que a concentração de isoldado proteico de soro teve pouca influência nes...

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Section: Young's Modulussupporting

confidence: 81%

Section: Strainmentioning

confidence: 76%

Section: Fracture Stressmentioning

confidence: 82%

Section: Young's Modulusmentioning

confidence: 99%

Section: Strainmentioning

confidence: 99%

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Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

2017

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Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Liu

Ren

et al. 2021

J Sci Food Agric

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BACKGROUND To improve the environmental resistance of probiotics, and particularly their survival in the gastrointestinal environment, a fish gelatin (FG) / sodium alginate (SA) double network gelation (FSDN) was developed to encapsulate them. Thermal treatment and calcium ion inducement were adopted to fabricate fish gelatin and sodium alginate gels. It was feasible to scale up this process. The effects of FG concentration (0–60 g/L) on FSDN properties, including morphology, water‐holding capacity, and encapsulation efficiency were evaluated. RESULTS The results indicated that the addition of FG could improve the transparency, rehydration, and water‐holding capacity of FSDN. Scanning electronic microscope (SEM) images revealed that FSDN had a denser and more complete structure than SA. Encapsulation efficiency improved from 15.85% to 91.91% as the FG concentration ranged from 0 to 50 g/L. Bifidobacterium longum embedded by FSDN showed better thermal stability than when it was free. Compared with bare probiotics (1.7%), the encapsulated ones exhibited higher viability (above 15%) in simulated gastric fluid. CONCLUSION In conclusion, interpenetrating FSDN is an effective barrier constituent and could achieve the targeted delivery of probiotics. It is a potential new delivery carrier for the oral administration of probiotics. © 2021 Society of Chemical Industry

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Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Huang

Shangguan

et al. 2017

J Sci Food Agric

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The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Cited by 41 publications

References 31 publications

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

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