Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin

Food Hydrocolloids

Volumn 13, Issue 3, 1999, Pages 245-254

  Ikeda, S ^a   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Gelation; Kinetics; Lecithin; Viscoelasticity; Whey proteins

Indexed keywords

EID: 0041031867     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00006-5     Document Type: Article

References (51)

1. Aguilera J. M., Rojas G. V. Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry. Food Research International. 30:1997;349-357.
2. AOAC (1984). Official methods of analysis (14th ed.). Arlington, VA: Association of Official Analytical Chemists.
3. 1H NMR study. Journal of Agriculture and Food Chemistry. 46:1998;1805-1813.
4. Beveridge T., Jones L., Tung M. A. Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels. Journal of Agriculture and Food Chemistry. 32:1984;307-313.
5. Bottcher S. R., Foegeding E. A. Whey protein gels: fracture stress and strain and related microstructural properties. Food Hydrocolloids. 8:1994;113-123.
6. Bowland E. L., Foegeding E. A. Effects of anions on thermally induced whey protein isolate gels. Food Hydrocolloids. 9:1995;47-56.
7. Bowland E. L., Foegeding E. A., Hamann D. Rheological analysis of anion-induced matrix transformations in thermally induced whey protein isolate gels. Food Hydrocolloids. 9:1995;57-64.
8. Bremer L. G. B., Bijsterbosch B. H., Schrijvers R., van Vliet T., Walstra P. On the fractal nature of the structure of acid casein gels. Colloids Surfaces. 51:1990;159-170.
9. Brown E. M. Interaction of β-lactoglobulin and α-lactalbumin with lipids: a review. Journal of Dairy Science. 67:1984;713-722.
10. Clark A. H. Gels and gelling. Schwartzberg H. G., Hartel R. W. Physical chemistry of foods. 1992;263-305 Marcel Dekker, New York.
11. Clark A. H., Judge F. J., Richards J. B., Stubbs J. M., Suggett A. Electron microscopy of network structures in thermally induced globular protein gel. International Journal of Peptides and Protein Research. 17:1981;380-392.
12. Clark A. H., Ross-Murphy S. B. Structural and mechanical properties of biopolymer gels. Advances in Polymer Science. 83:1987;57-192.
13. Clark A. H., Lee-Tuffnell C. D. Gelation of globular proteins. Mitchell J. R., Ledward D. A. Functional properties of food macromolecules. 1986;203-272 Elsevier, New York.
14. Cornell D. G. Lipid-protein interactions in monolayers: egg yolk phosphatidic acid and β-lactoglobulin. Journal of Colloid Interface Science. 88:1982;536-545.
15. Cornell D. G., Patterson D. L. Interaction of phospholipids in monolayers with β-lactoglobulin absorbed from solution. Journal of Agriculture and Food Chemistry. 37:1989;1455-1459.
16. de Wit J. N. The use of whey protein products. Fox P. F. Developments in dairy chemistry. 1989;323-345 Elsevier, New York.
17. Dickinson E., Yamamoto Y. Effect of lecithin on the viscoelastic properties of β-lactoglobulin-stabilized emulsion gels. Food Hydrocolloids. 10:1996;301-307.
18. Dickinson E., Yamamoto Y. Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithin. Journal of Food Science. 61:1996;811-816.
19. Doi E. Gels and gelling of globular proteins. Trends in Food Science Technology. 4:1993;1-5.
20. Eagland D. Protein hydration - its role in stabilizing the helix conformation of the protein. Duckworth R. B. Water relations of foods. 1975;73-92 Academic Press, New York.
21. Fernandes P. B. Viscoelastic characteristics of whey protein systems at neutral pH. Food Hydrocolloids. 8:1994;277-285.
22. Foegeding E. A., Bowland E. L., Hardin C. C. Factors that determine the fracture properties and microstructure of globular protein gels. Food Hydrocolloids. 9:1995;237-249.
23. Foegeding E. A., Kuhn P. R., Hardin C. C. Specific divalent cation-induced changes during gelation of β-lactoglobulin. Journal of Agriculture and Food Chemistry. 40:1992;2092-2097.
24. Gimel J.-C., Durand D., Nicolai T. Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins. Macromolecules. 27:1994;583-589.
25. Hagiwara T., Kumagai H., Nakamura K. Fractal analysis of aggregates formed by heating dilute BSA solutions using light scattering methods. Bioscience, Biotechnology and Biochemistry. 60:1996;1757-1763.
26. Hagiwara T., Kumagai H., Matsunaga T. Fractal analysis of the elasticity of BSA and β-lactoglobulin gels. Journal of Agriculture and Food Chemistry. 45:1997;3807-3812.
27. Hines M. E., Foegeding E. A. Interactions of α-lactalbumin and bovine serum albumin with β-lactoglobulin in thermally induced gelation. Journal of Agriculture and Food Chemistry. 41:1993;341-346.
28. Ikeda S., Foegeding E. A. Effects of lecithin on thermally induced whey protein isolate gels. Food Hydrocolloids. 13:1999;239-244.
29. Karleskind D., Laye I., Mei F.-I., Morr C. V. Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates. Journal of Food Science. 60:1995;731-737.
30. Kinsella J. E., Whitehead D. M. Proteins in whey: chemical, physical, and functional properties. Advances in Food and Nutrition Research. 33:1989;343-438.
31. Kohyama K., Nishinari K. Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of Glucono-δ-lactone. Journal of Agriculture and Food Chemistry. 41:1993;8-14.
32. Kohyama K., Sano Y., Doi E. Rheological characteristics and gelation mechanism of tofu (soybean curd). Journal of Agriculture and Food Chemistry. 43:1995;1808-1812.
33. Kuhn P. R., Foegeding E. A. Mineral salt effects on whey protein gelation. Journal of Agriculture and Food Chemistry. 39:1991;1013-1016.
34. Langton M., Hermansson A. M. Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids. 5:1992;523-539.
35. Mei F.-I., Laye I., Karleskind D., Morr C. V. Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations. Journal of Food Science. 61:1996;899-905.
36. Montejano J. G., Hamann D. D., Lanier T. C. Comparison of two instrumental methods with sensory texture of protein gels. Journal of Texture Studies. 16:1985;403-424.
37. Morr C. V., Foegeding E. A. Composition and functionality of commercial whey and milk protein concentrates and isolates. Food Technology. 44:1990;100-112.
38. Morr C. V., Ha E. Y. Whey protein concentrates and isolates: Processing and functional properties. Critical Reviews in Food Science Nutrition. 33:1993;431-476.
39. Nakamura R., Mizutani R., Yano M., Hayakawa S. Enhancement of emulsifying properties of protein by sonicating with egg yolk lecithin. Journal of Agriculture and Food Chemistry. 36:1988;729-732.
40. Paulsson M., Dejmek P., van Vliet T. Rheological properties of heat-induced β-lactoglobulin gels. Journal of Dairy Science. 73:1990;45-53.
41. Qi X. L., Holt C., Mcnulty D., Clarke D.T., Brownlow S., Jones G. R. Effect of temperature on the secondary structure of β-lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy: a test of the molten globule hypothesis. Biochemistry Journal. 324:1997;341-346.
42. Schanen P. A., Pearce L. E., Davis E. A., Gordon J. Lipid binding in whey protein-wheat starch systems as measured by electron spin resonance. Cereal Chemistry. 67:1990;317-322.
43. Schmidt R. H. Gelation and coagulation. ACS Symposium Series. 147:1981;131-147.
44. Shih W.-H., Shih W. Y., Kim S.-I., Liu J., Aksay I. A. Scaling behavior of the elastic properties of colloidal gels. Physics Review A. 42:1990;4772-4779.
45. Steventon A. J., Gladden L. F., Fryer P. J. A percolation analysis of the concentration dependence of the gelation of whey protein concentrates. Journal of Texture Studies. 22:1991;201-218.
46. Tokita M. Gelation mechanism and percolation. Food Hydrocolloids. 3:1989;263-274.
47. Verheul M., Roefs S. P. F. M. Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids. 12:1998;17-24.
48. Verheul M., Roefs S. P. F. M., Mellema J., de Kruif K. G. Power law behavior of structural properties of protein gels. Langmuir. 14:1998;2263-2268.
49. Verheul, M. (1998). Aggregation and gelation of whey proteins. Unpublished doctoral dissertation, University of Twente.
50. Vreeker R., Hoekstra L. L., den Boer D. C., Agterof W. G. M. Fractal aggregation of whey proteins. Food Hydrocolloids. 6:1992;423-435.
51. Zielgler G. R., Foegeding E. A. The gelation of proteins. Advances in Food Nutrition Research. 34:1990;203-298.