کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605002 880330 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles
چکیده انگلیسی

Concentrated protein gels were prepared using native whey protein isolate (WPI) and WPI based microparticles. WPI microparticles were produced by making gel pieces from a concentrated WPI suspension (40% w/w), which were dried and milled. The protein within the microparticles was denatured and the protein concentration after drying was similar to the native WPI powder. WPI microparticles had irregular shape with an average size of about 70 μm. They absorbed water when dispersed in water, but the dispersion did not gel upon heating. Replacing part of the native WPI powder with WPI microparticles in the protein gel resulted in lower gel stiffness compared with a gel with the same overall protein concentration but without microparticles. However, microparticles also strengthened the continuous phase because they take up water from this phase. This might increase gel stiffness more than would be expected from an inert particle/filler. There was also good bonding between the microparticles and the WPI continuous phase in the gel, which contributed to gel stiffness.

Figure optionsDownload as PowerPoint slideHighlights
► Native WPI suspension at 40% w/w is modified into so-called WPI microparticles.
► WPI microparticles have different properties from native WPI.
► The microparticles suppress gelation in a concentrated protein system.
► A good bonding between microparticles and the continuous phase limits the effect.
► Final gel strength is also influenced by water redistribution in the protein system.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 26, Issue 1, January 2012, Pages 240–248
نویسندگان
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