Rheological study of the effect of shearing process and κ-carrageenan concentration on the formation of whey protein microgels at pH 7

Journal of Food Engineering

Volumn 95, Issue 2, 2009, Pages 254-263

  Gaaloul, Samy ^a   Corredig, Milena ^b   Turgeon, Sylvie L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

carrageenan; Cole Cole functions; Confocal microscopy; Cross model; Phase separation; Shear rate; Viscoelasticity; Whey proteins

Indexed keywords

ANGULAR FREQUENCIES; CARRAGEENAN; COLE-COLE FUNCTIONS; CROSS MODEL; DEMIXING PROCESS; DYNAMIC VISCOELASTIC PROPERTIES; DYNAMIC VISCOSITIES; FREQUENCY SWEEP MEASUREMENT; FUNCTIONAL INGREDIENT; MICRO-GELS; NEWTONIAN VISCOSITY; QUIESCENT CONDITIONS; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; SHEAR RATE; SHEAR RATES; SHEARING PROCESS; STEADY SHEAR FLOW; VISCOELASTIC PROPERTIES; WHEY PROTEINS;

COAGULATION; CONCENTRATION (PROCESS); CONFOCAL MICROSCOPY; DAIRY PRODUCTS; DROP FORMATION; ELASTICITY; GELATION; GELS; GRAFTING (CHEMICAL); MICROSTRUCTURE; PH EFFECTS; PHASE MODULATION; PROTEINS; RHEOLOGY; SHEAR DEFORMATION; SYNTHESIS (CHEMICAL); VISCOELASTICITY; VISCOSITY;

PHASE SEPARATION;

EID: 67949124545     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.018     Document Type: Article

References (54)

1. Altmann N., Cooper-White J.J., Dunstan D.E., and Stokes J.R. Strong through to weak 'sheared' gels. Journal of Non-Newtonian Fluid Mechanic 124 (2004) 129-136
2. Baussay K., Nicolai T., and Durand D. Effect of the cluster size on the micro phase separation in mixtures of beta-lactoglobulin clusters and kappa-carrageenan. Biomacromolecules 7 (2006) 304-309
3. Bayley S.T. X-ray and infrared studies on carrageenan. Biochimica et Biophysica Acta 17 (1955) 194-205
4. Bird R.B., Armstrong R.C., and Hassenger O. Dynamics of Polymeric Liquids. Fluid Mechanics. second ed. (1987), Wiley, New York pp. 1-33
5. Brown C.R.T., Foster T.J., Norton I.T., and Undertown J. Influence of shear on the microstructure of mixed biopolymer systems. In: Harding S.E., Hill S.E., and Mitchell J.R. (Eds). Biopolymer Mixtures (1995), Nottingham University Press, Nottingham 94-115
6. Capron I., Nicolai T., and Durand D. Heat induced aggregation and gelation of beta-lactoglobulin in the presence of kappa-carrageenan. Food Hydrocolloids 13 (1999) 1-5
7. Carreau, P.J., 1968. Ph.D Thesis. University of Wisconsin-Madison.
8. Chen Z.J., Shaw M.T., and Weiss R.A. Explanation of "dark-streak" light scattering patterns and shear-induced structure development of phase-separated polymer blends. Macromolecules 28 (1995) 648-650
9. Criado-Sancho M., Casas-Vázquez J., and Jou D. Hydrodynamic fluctuations, nonequilibrium equations of state, and the shift of the spinodal line in polymer solutions under flow. Physical Review E 56 (1997) 1887-1890
10. Croguennoc P., Durand D., Nicolai T., and Clark A. Phase separation and association of globular protein aggregates in the presence of polysaccharides: 1. Mixtures of preheated beta-lactoglobulin and kappa-carrageenan at room temperature. Langmuir 17 (2001) 4372-4379
11. Croguennoc P., Nicolai T., Durand D., and Clark A. Phase separation and association of globular protein aggregates in the presence of polysaccharides: 2. Heated mixtures of native beta-lactoglobulin and kappa-carrageenan. Langmuir 17 (2001) 4380-4385
12. Cross M.M. Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems. Journal of Colloid Science 20 (1965) 417-438
13. de Kruif C.G., Weinbreck F., and de Vries R. Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid and Interface Science 9 (2004) 340-349
14. De Vries J. Interaction of carrageenan with other ingredients in dairy dessert gels. In: Williams P.A., and Phillips G.O. (Eds). 11th Gums and Stabilisers for the Food Industry (2002), Royal Society of Chemistry, London 200-210
15. 2+ ions on rheology and microstructure of the systems. Food Hydrocolloids 19 (2005) 549-556
16. Doublier J.L., Garnier C., Renard D., and Sanchez C. Protein-polysaccharide interactions. Current Opinion in Colloid and Interface Science 5 (2000) 202-214
17. Foegeding E.A., Davis J.P., Doucet D., and McGuffey M.K. Advances in modifying and understanding whey protein functionality. Trends in Food Science and Technology 13 (2002) 151-159
18. Foster T.J., Norton I.T., and Underdown J. Influence of shear on the microstructure of mixed biopolymer systems. In: Harding S.E., Hill S.E., and Mitchell J.R. (Eds). Biopolymer Mixtures (1995), Nottingham University Press, Nottingham 65-83
19. Frith B., and Norton I.T. Influence of gelation on particle shape in sheared biopolymer blends. Journal of Rheology 45 (2001) 1141-1157
20. Gaaloul, S., Turgeon, S.L., Corredig, M., 2007. Effect of shearing process on the phase diagram and rheological behaviour of an aqueous whey protein isolate-kappa carrageenan. In: Williams, P.A., Phillips, G.O. (Eds.), 14th Gums and Stabilisers for the Food Industry Conference. pp. 469-475.
21. Gaaloul S., Turgeon S.L., and Corredig M. Influence of shearing on the physical characteristics and rheological behaviour of an aqueous whey protein isolate-κappa-carrageenan mixture. Food Hydrocolloids 23 5 (2009) 1243-1252
22. Gaaloul S., Turgeon S.L., and Corredig M. The effect of shear rate on the molecular mass distribution of heat-induced aggregates of mixtures containing whey proteins and κ-carrageenan. Food Biophysics 4 1 (2009) 13-22
23. Gonçalves M.P., Torres D., Andrade C.T., Azero E.G., and Lefebvre J. Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7. Food Hydrocolloids 18 (2004) 181-189
24. Grinberg V.Y., and Tolstoguzov V.B. Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocolloids 11 (1997) 145-158
25. Lapasin, R., Pricl, S., 1995. Rheology of polysaccharide systems. Rheology of Industrial Polysaccharides: Theory and Applications. Blackie, Glasgow, pp. 250-494.
26. Lefebvre, J., Doublier, J.L., 2005. Polysaccharides. Structural Diversity and Function Versatility. 2nd, Marcel Dekker, New York, pp. 237-252.
27. Lefèvre T., and Subirade M. Molecular differences in the formation and structure of fine-stranded and particulate beta-lactoglobulin gels. Biopolymers 54 (2000) 578-586
28. Leng X.J., and Turgeon S.L. Study of the shear effects on the mixture of whey protein/polysaccharides - 2: application of flow models in the study of the shear effects on WPI/polysaccharide system. Food Hydrocolloids 21 (2007) 1014-1021
29. Morris E.R. Polysaccharide rheology and in-mouth perception. In: Stephen A.M. (Ed). Food Polysaccharides and Their Applications (1995), Marcel Dekker, New York 517-546
30. Morris E.R., Cutler A.N., Ross-Murphy S.B., Rees D.A., and Price J. Concentration and shear rate dependence of viscosity in random coil polysaccharide solution. Carbohydrate Polymers 1 (1981) 5-21
31. O'Neal A.N. 3,6-anhydro-d-galactose as a constituent of k-carrageenan. Journal of the American Chemical Society 77 (1955) 6324-6326
32. Ould Eleya M.M., Leng X.J., and Turgeon S.L. Shear effects on the rheology of beta-lactoglobulin/beta-carrageenan mixed gels. Food Hydrocolloids 20 (2006) 946-951
33. Pelletier E., Viebke C., Meadows J., and Williams P.A. Solution rheology of κ-carrageenan in the ordered and disordered conformations. Biomacromolecules 2 (2001) 946-951
34. Shim J., and Mulvaney S.J. Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels. Journal of the Science of Food and Agriculture 81 (2001) 706-717
35. Shinya Ikeda K.N.E.A.F. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions. Biopolymers 56 (2000) 109-119
36. Steventon, A.J., Donald, A., Gladden, L., 1994. Thermal aggregation of whey protein concentrates under fluid shear conditions. Royal Society of Chemistry 150, 133-142 (special publication).
37. Sworn G., Sanderson G.R., Gibson W., Valentine M.T.P.D., Kaplan D., Thota J.C., Crocker T., Gisler R.K., Prud-homme M., and Weitz D.A. Investigating the microenvironments of inhomogeneous soft materials with multiple particle tracking. Physical Review E 64 (2001) 1-9
38. Syrbe, A., 1997. Polymer Incompatibility in Aqueous Whey Protein and Polysaccharide Solutions: Phase Separation Phenomena and Microgel Particle Formation., Ph.D Thesis. Munich Technical University, Munich
39. Tolstoguzov V.B. Some physico-chemical aspects of protein processing in foods. Multicomponent gels. Food Hydrocolloids 9 (1995) 317-332
40. Tolstoguzov V. Thermodynamic considerations on polysaccharide functions. Polysaccharides came first. Carbohydrate Polymers 54 (2003) 371-380
41. Tschoegl, N.W., 1989. The Phenomenological Theory of Linear Viscoelastic Behavior. An Introduction, vol. 3, Springer verlag, Berlin (DEU), pp. 19173-19179
42. Tuinier R., Dhont J.K.G., and de Kruif C.G. Depletion-induced phase separation of aggregated whey protein colloids by an exocellular polysaccharide. Langmuir 16 (2000) 1497-1507
43. Turgeon S.L., Beaulieu M., Schmitt C., and Sanchez C. Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid and Interface Science 8 (2003) 401-414
44. Van de Velde, F., de Ruiter, G.A., 2002. Casein-Whey Protein Interactions in Heated Milk. Ph.D Thesis. Utrecht University, Utrecht, The Netherlands.
45. Van Puyvelde P., Antonov Y.A., and Moldenaers P. Morphology evolution of aqueous biopolymer emulsions during a weak shear flow. Food Hydrocolloids 17 (2003) 327-332
46. Vega C., Andrew R.A., and Goff H.D. Serum separation in soft-serve ice cream mixes. Milchwissenchaft 59 (2004) 284-287
47. Von Smoluchowski M. Mathematical theory of the kinetics of the coagulation of colloidal solution. Zeitschrift fur Physikalische Chemie 92 (1917) 192-199
48. Walkenstrom P., and Hermansson A.-M. Effects of shear on pure and mixed gels of gelatin and particulate whey protein. Food Hydrocolloids 12 (1998) 77-87
49. Walkenstrom P., Nielsen M., Windhab E., and Hermansson A.M. Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan. Journal of Food Engineering 42 (1999) 15-26
50. Weigl J., and Yaphe W. The enzymatic hydrolysis of carrageenan by Pseudomonas carrageenovara: purification of kappa-carrageenase. Canadian Journal of Microbiology 12 (1966) 939-947
51. Weinbreck F., Nieuwenhuijse H., Robijn G.W., and deKruif C.G. Complexation of whey proteins with carrageenan. Journal of Agricultural and Food Chemistry 52 (2004) 3550-3555
52. Wolf B., Scirocco R., Frith W.J., and Norton I.T. Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures. Food Hydrocolloids 14 (2000) 217-225
53. Wolf B., Frith W.J., Singleton S., Tassieri M., and Norton I.T. Shear behaviour of biopolymer suspensions with spheroidal and cylindrical particles. Rheologica Acta 40 (2001) 238-247
54. Xiaojuan X., Xu J., Zhang Y., and Zhang L. Rheology of triple helical lentinan in solution: steady shear viscosity and dynamic oscillatory behavior. Food Hydrocolloids 22 (2007) 735-741