Properties of gels from whey protein concentrate and honey at different pHs

Food Research International

Volumn 36, Issue 1, 2003, Pages 25-33

  Yamul, Diego K ^a   Lupano, Cecilia E ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Gels; Honey; Whey protein concentrate

Indexed keywords

EID: 0037226332     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00104-7     Document Type: Article

References (29)

1. Bloksma, A. H. (1978). Rheology and chemistry of dough. In Y. Pomeranz (Ed.), Wheat. Chemistry and technology (pp. 523-584). St. Paul, Minnessota: American Association of Cereal Chemists.
2. Bourne, M. C. (1978). Texture profile analysis. Food Technology, 32, 62-66, 72.
3. Cardetti, M. (1998). Updated information of the use of honey in bakery products. Technical Bulletin of the American Institute of Baking, 20, 1-6.
4. Cheftel, J. C., & Lorient, D. (1982). Les propriétés fonctionnelles des protéines laitières et leur amélioration. Lait, 62, 436-483.
5. Dobraszczyk, B. J. (1997). The rheological basis of dough stickiness. Journal of Texture Studies, 28, 139-162.
6. Dumay, E. (1988). Dénaturation thermique de la β-lactoglobuline et propriétés gélifiantes des concentrés protéiques de lactosérum. In D. Lorient, B. Colas, & M. Le Meste (Eds.), Propriétés fonctionnelles des macromolecules alimentaires (pp. 67-87). Paris: Technique et Documentation.
7. Gault, P., & Fauquant, J. (1992). Aptitude à la gélification thermique de la β-lactoglobuline: influence du pH, de l'environnement ionique et de la présence des autres protéines du lactosérum. Lait, 72, 491-510.
8. Holt, C. (2000). Molecular basis of whey protein food functionalities. Australian Journal of Food Science and Technology, 55, 53-55.
9. Ju, Z. Y., Hettiarachchy, N., & Kilara, A. (1999). Thermal properties of whey protein aggregates. Journal of Dairy Science, 82, 1882-1889.
10. Kulmyrzaev, A., Bryant, C., & McClements, D. J. (2000). Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins. Journal of Agricultural & Food Chemistry, 48, 1593-1597.
11. Larmond, E. (1976). Sensory measurement of food texture. In J. M. de Man, P. W. Voisey, V. F. Rasper, & D. W. Stanley (Eds.), Rheology and texture in food quality (pp. 535-545). Westport, Connecticut, USA: The AVI Publishing Company.
12. Lupano, C. E. (2000a). Gelation of mixed systems whey protein concentrate-gluten in acidic conditions. Food Research International, 33, 691-696.
13. Lupano, C. E. (2000b). Some aspects on gelling properties of whey proteins in acidic conditions. In Research advances in agricultural and food chemistry, vol. 1 (pp. 93-100). Kerala, India: Global Research Network.
14. Lupano, C. E., Dumay, E., & Cheftel, J. C. (1992). Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH. International Journal of Food Science and Technology, 27, 615-628.
15. Lupano, C. E., & González, S. (1999). Gelation of whey protein concentrate-cassava starch in acidic conditions. Journal of Agricultural and Food Chemistry, 47, 918-923.
16. Lupano, C. E., Renzi, L. A., & Romera, V. (1996). Gelation of whey protein concentrate in acidic conditions: effect of pH. Journal of Agricultural and Food Chemistry, 44, 3010-3014.
17. Morr, C. V. (1984). Production and use of milk proteins in foods. Food Technology, 38, 39-48.
18. Morr, C. V., & Ha, E. Y. W. (1993). Whey protein concentrates and isolates: processing and functional properties. Critical Reviews in Food Science and Nutrition, 33, 431-436.
19. Namiki, M., & Hayashi, T. (1983). A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation. In G. R. Waller, & M. S. Feather (Eds.), The Maillard reaction in foods and nutrition (pp. 21-46). Washington, DC: American Chemical Society.
20. Peleg, M. (1979). Characterization of the stress relaxation curves of solid foods. Journal of Food Science, 44, 277-281.
21. Pomeranz, Y. (1978). Composition and functionality of wheat-flour components. In Y. Pomeranz (Ed.), Wheat. Chemistry and technology (pp. 585-674). St. Paul, Minnessota: Am. Assoc. Cereal Chem.
22. Quéguiner, C., Dumay, E., Cavalier, C., & Cheftel, J. C. (1989). Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties. Int. J. Food Sci. Technol., 24, 601-612.
23. Shimada, K., & Cheftel, J. C. (1988). Texture characteristics, protein solubility, and sulphydryl group/disulfide bond contents of heat-induced gels of whey protein isolate. Journal of Agricultural and Food Chemistry, 36, 1018-1025.
24. Sorrivas de Lozano, V., & Morales, A. (1983). Introducción a la microscopía electrónica. Bahía Blanca: CRIBABB.
25. Spiegel, T. (1999). Whey protein aggregation under shear conditions - effects of lactose and heating temperature on aggregate size and structure. Int. J. Food Sci. & Technol., 34, 523-531.
26. Steventon, A. J., Gladden, L. F., & Fryer, P. J. (1991). A percolation analysis of the concentration dependence of the gelation of whey protein concentrates. Journal of Texture Studies, 22, 201-218.
27. Tang, Q., McCarthy, O. J., & Munro, P. A. (1995). Effects of pH on whey protein concentrate gel properties: comparisons between small deformation (dynamic) and large deformation (failure) testing. Journal of Texture Studies, 26, 255-272.
28. Tolstoguzov, V. B. (1991). Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocolloids, 4, 429-468.
29. Tolstoguzov, V. B. (1993). Functional properties of food proteins. Role of interactions in protein systems. In K. D. Schwenke, & R. Mothes (Eds.), Food proteins. Structure and functionality (pp. 203-209). Weinheim: VHC.