Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 414-423

  Meza, B E ^a   Verdini, R A ^a,b   Rubiolo, A C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Universidad Nacional de Rosario   (Argentina)

Author keywords

Freezing; Viscoelastic behaviour; Whey protein concentrate suspensions

Indexed keywords

FREEZING; PROTEINS; VISCOELASTICITY;

FREEZING; FREQUENCY SWEEP; LINEAR VISCOELASTICITY; MECHANICAL SPECTRUM; PROTEIN AGGREGATES; SOLUBLE PROTEINS; TOTAL PROTEIN CONTENTS; VISCOELASTIC BEHAVIORS; WHEY PROTEIN CONCENTRATE SUSPENSION; WHEY PROTEINS CONCENTRATE;

SUSPENSIONS (FLUIDS);

EID: 75149120933     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.008     Document Type: Article

References (42)

1. Abd El-Salam M.H., and El-Etriby H.M. Acid induced gelation of heated whey protein concentrates. Milchwissenschaft 51 (1996) 327-330
2. Aider M., de Halleux D., and Akbache A. Whey cryoconcentration and impact on its composition. Journal of Food Engineering 82 (2007) 92-102
3. Anema S.G. The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk. In: Thompson A., Boland M., and Singh H. (Eds). Milk proteins: From expression to food (2009), Elsevier, New York 239-281
4. Bhargava A., and Jelen P. Freezing of whey protein concentrate solutions and its effect on protein functionality indicators. International Dairy Journal 5 (1995) 533-554
5. Bryant C.M., and McClements D.J. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science and Technology 9 (1998) 143-151
6. 2 on cold-set gelation of heat-denatured whey protein. Journal of Food Science 65 2 (2000) 259-263
7. Ennis M.P., and Mulvihill D.M. Milk proteins. In: Phillips G.O., and Williams P.A. (Eds). Handbook of hydrocolloids (2000), CRC Press LLC, Boca Raton 189-217
8. Ferry J.D. Viscoelastic properties of polymers. 2nd ed. (1980), John Willey & Sons, New York
9. Franks F., and Hatley R.H.M. Stability of proteins at subzero temperatures: thermodynamics and some ecological consequences. Pure and Applied Chemistry 63 10 (1991) 1367-1380
10. de la Fuente M.A., Singh H., and Hemar Y. Recent advances in the characterization of heat-induced aggregates and intermediates of whey proteins. Trends in Food Science and Technology 13 (2002) 262-274
11. IDF. Determination of the fat content of cheese and of processed cheese products. IDF Standard 5A (1969), International Dairy Federation, Brussels, Belgium
12. Ikeda S., and Nishinari K. Intermolecular forces in bovine serum albumin solutions exhibiting solidlike mechanical behaviors. Biomacromolecules 1 (2000) 757-763
13. Ikeda S., and Nishinari K. On solid-like rheological behaviour of globular protein solutions. Food Hydrocolloids 15 (2001) 401-406
14. Ikeda S., and Nishinari K. Solid-like mechanical behaviors of ovalbumin aqueous solutions. International Journal of Biological Macromolecules 28 (2001) 315-320
15. Ikeda S., Nishinari K., and Foegeding E.A. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions. Biopolymers 56 (2001) 109-119
16. Inoue H., and Matsumoto T. Viscoelastic characterization of solid-like structure in aqueous colloids of globular proteins. Colloids Surfaces A 109 (1996) 89-96
17. Kulmyrzaev A., and McClements D.J. High frequency dynamic shear rheology of honey. Journal of Food Engineering 45 (2000) 219-224
18. Lawrence R., Consolacion F., and Jelen P. Formation of structured protein foods by freeze texturization. Food Technology 40 (1986) 77-90
19. Li-Chan E. Heat-induced changes in the proteins of whey protein concentrate. Journal of Food Science 48 (1983) 47-56
20. Lindsay H.M., and Chaikin P.M. Elastic properties of colloidal crystals and glasses. Journal of Chemistry Physics 36 (1982) 3774-3781
21. Lizarraga M.S., De Piante Vicin D., Gonzalez R., Rubiolo A., and Santiago L.G. Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures. Food Hydrocolloids 20 (2006) 740-748
22. Mavridis H., and Shroff R.N. Temperature dependence of polyolefin melt rheology. Polymer Engineering and Science 32 (1992) 1778-1791
23. Meza B.E., Verdini R.A., and Rubiolo A.C. Viscoelastic behaviour of heat-treated whey protein concentrate suspensions. Food Hydrocolloids 23 (2009) 661-666
24. Muliawan E.B., and Hatzikiriakos S.G. Rheology of mozzarella cheese. International Dairy Journal 17 (2007) 1063-1072
25. Pikal-Cleland K.A., Rodríguez-Hornedo N., Amidon G.L., and Carpenter J.F. Protein denaturation during freezing and thawing in phosphate buffer systems: monomeric and tetrameric β-galactosidase. Archives of Biochemistry and Biophysics 384 2 (2000) 398-406
26. Rao A.M. Rheology of fluid and semisolid foods: Principles and applications (1999), Aspen Publishers Inc., Maryland
27. Rao M.A., and Tattiyakul J. Granule size and rheological behavior of heated tapioca starch dispersions. Carbohydrate Polymers 38 (1999) 123-132
28. Rosati D., Van Loon B., and Navard P. Rheology of strongly segregated poly(styrene-dimethylsiloxane) block copolymers. Polymer 41 (2000) 367-375
29. Roufik S., Paquin P., and Britten M. Use of high-performance size exclusion chromatography to characterize protein aggregation in commercial whey protein concentrates. International Dairy Journal 15 (2005) 231-241
30. Steffe J.F. Rheological methods in food process engineering (1996), Freeman Press, Miami
31. Tolstoguzov V.B., and Braudo E.E. Fabricated foodstuffs as multicomponent gels. Journal of Texture Studies 14 (1983) 183-212
32. Tunick M.H. Whey protein production and utilization: a brief history. In: Onwulata C.I., and Huth P.J. (Eds). Whey processing, functionality and health benefits (2008), John Wiley & Sons, Iowa 1-14
33. Van Gurp M., and Palmen J. Time temperature superposition for polymeric blends. Rheology Bulletin 67 (1998) 5-8
34. Vardhanabhuti B., and Foegeding E.A. Rheological properties and characterization of polymerized whey protein isolates. Journal of Agricultural and Food Chemistry 47 (1999) 3649-3655
35. Verheul M., Roefs S.P.F.M., and de Kruif K.G. Kinetics of heat-induced aggregation of α-lactoglobulin. Journal of Agricultural and Food Chemistry 46 (1998) 896-903
36. Walstra P. Physical chemistry of foods (2003), Marcel Dekker Inc, New York
37. Walstra P., Geurts T.J., Noomen A., Jellema A., and van Boekel M.A.J.S. Dairy technology: Principles of milk properties and processes (1999), Marcel Dekker Inc, New York
38. Wientjes R.H.W., Duits M.H.G., Jongschaap R.J.J., and Mellema J. Linear rheology of guar gum solutions. Macromolecules 33 (2000) 9594-9605
39. Williams M.L., Landel R.F., and Ferry J.D. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of the American Chemist Society 77 (1955) 3701-3707
40. de Wit J.N. Thermal stability and functionality of whey proteins. Journal of Dairy Science 73 (1990) 3602-3612
41. de Wit J.N., Hontelez-Backx E., and Adamse M. Evaluation of functional properties of whey protein concentrates and whey protein isolates. 3. Functional properties in aqueous solution. Netherlands Milk Dairy Journal 42 (1988) 155-172
42. Xiaolin T., and Pikal M.J. The effect of stabilizers and denaturants on the cold denaturation temperatures of proteins and implications for freeze-drying. Pharmaceutical Research 22 7 (2005) 1167-1175