کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604508 1454437 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Whey protein particles modulate mechanical properties of gels at high protein concentrations
ترجمه فارسی عنوان
ذرات پروتئین آب پنیر، خواص مکانیکی ژل ها را در غلظت پروتئین بالا کنترل می کنند
کلمات کلیدی
ذرات پروتئین، پروتئین آب پنیر، ژل های مخلوط، رئوئولوژی، مدول ذخیره سازی، بافت
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
چکیده انگلیسی

We have studied the influence of dense whey protein particles on the mechanical properties of whey protein isolate (WPI) gels at high protein concentrations (16–22% (w/w)). Incorporation of dense whey protein particles in the gel, while keeping the total protein concentration constant, leads to a considerably lower storage modulus. By adding protein particles, the total protein concentration of the WPI gels could be increased by 25–55% (w/w), without increasing the storage modulus of the gel. The large deformation properties of the WPI gels were also influenced by the presence of dense protein particles. Gels containing protein particles fractured at a lower strain than pure WPI gels at the same protein concentration. We conclude that protein particles can be used to modulate mechanical properties of WPI gels and are promising candidates for the development of high protein foods with improved textural properties.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 38, July 2014, Pages 163–171
نویسندگان
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