The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins

Cavallieri, Ângelo Luiz Fazani; Cunha, Rosiane L.

doi:10.1016/j.foodhyd.2007.01.001

Cited by 87 publications

(54 citation statements)

References 21 publications

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“…In this way, another interesting possibility is to control the aggregation process by means of controlling the acidification rate of the system. 8 This can be achieved by the use of glucono-δ-lactone (GDL), which hydrolysis to gluconic acid in water medium with a resulting final pH depending only on GDL concentration. 9,10 A wide range of textural properties can be achieved as a function of system gelation process, and in general, heat-set gels tend to be harder and more elastic than cold-set gels.…”

Section: Introductionmentioning

confidence: 99%

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

2008

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Whey proteins (WP) gelation process with addition of Arabic gum (AG) was studied. Two different driving processes were employed to induce gelation: (1) heating of 12% whey protein isolate (WPI) solutions (w/w) or (2) acidification of previous thermal denatured WPI solutions (5% w/w) with glucono-δ-lactone (GDL). Protein concentrations were different because they were minimal to form gel in these two processes, but denaturation conditions were the same (90°C/30 min). Water-holding capacity and mechanical properties of the gels were evaluated. The BST equation was used to evaluate the nonlinear part of the stress-strain data. Cold-set gels were weaker than heat-set gels at the pH range near the isoelectric point (pI) of the main whey proteins, but heated gels were more deformable (did not exhibit rupture point) and showed greater elasticity modulus. However, gels formed by heating far from the pI (pH 6.7 or 3.5) showed more fragile structure, indicating that, in these mixed gels, there are prevailing biopolymers interactions. Cold-set and heat-set gels at pH near or below the WP pI showed strain-weakening behavior, but heated gels at neutral pH showed strong strain-hardening behavior. Such results suggest that differences in stress-strain curve at the nonlinear part of the data could be correlated to structure particularities obtained from different gelation processes.

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Section: Introductionmentioning

confidence: 99%

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

2008

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“…This is due to, if the process is performed slowly, the gel mesh can be restructured by breaking of some interactions and formation of new ones, forming a tighter mesh and, therefore, progressively smaller pores. Other authors have also reported that processing speed can affect the hardness and elasticity of the gel formed (Cavallieri & da Cunha, 2008). But with increasing CMC concentration, there was an increase in the average pore diameter.…”

Section: Digital Images Of Gelsmentioning

confidence: 91%

Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures

Hidalgo¹,

Riquelme²,

Alvarez³

et al. 2012

Food Industrial Processes - Methods and Equipment

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“…(2) where * eq G is the steady-state G* value, k is the initial rate of increase in G*, t is the time 524 after GDL addition and C is a fitting parameter (Cavallieri & da Cunha, 2008). The values 525 of * eq G and k are shown in Table 4.…”

Section: Figure 6 520 521mentioning

confidence: 99%

Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation

et al. 2015

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21In this work, we aimed at the production of bovine sodium caseinate (NaCAS) hydrolysates 22 by means of an extracellular protease from Bacillus sp. P7. Mass spectrometry was carried 23 out to evaluate peptide mass distribution and identified sequences of peptides with a 24 signal/noise ratio higher than 10. Antioxidant and antimicrobial properties of hydrolysates 25 were evaluated. An acid-induced aggregation process of the hydrolysates and their 26 corresponding mixtures with NaCAS were also analyzed. The results showed that the 27 enzymatic hydrolysis produced peptides, mostly lower than 3 kDa, with different 28 bioactivities depending on the time of hydrolysis (ti). These hydrolysates lost their ability to 29 aggregate by addition of glucono--lactone, and their incorporation into NaCAS solutions 30 alter the kinetics of the process. Also, the degree of compactness of the NaCAS aggregates, 31 estimated by the fractal dimension of aggregates, was not significantly altered by the 32 incorporation of hydrolysates. However, at higher protein concentrations, when the 33 decrease in pH leads to the formation of NaCAS acid gels, the presence of hydrolysates 34 alters the microstructure and rheological behavior of these gels. 35 36

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The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins

Cited by 87 publications

References 21 publications

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures

Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation

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