Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

Food Biophysics

Volumn 6, Issue 1, 2011, Pages 77-83

  Picone, Carolina S F ^a   Takeuchi, Katiuchia P ^b   Cunha, Rosiane L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b University of Goias   (Brazil)

Author keywords

Mechanical properties; Microstructure; pH; Protein denaturation; Sodium caseinate; Whey protein

Indexed keywords

CASEINATE; DEFORMABILITY; DENATURATION TEMPERATURES; GEL STRUCTURES; HEAT TREATMENT CONDITIONS; LACTOGLOBULIN; MILK PROTEIN; PARTICULATE STRUCTURE; POROUS NETWORKS; PROTEIN CONCENTRATIONS; PROTEIN DENATURATION; PROTEIN UNFOLDING; SODIUM CASEINATE; UNI-AXIAL COMPRESSION; WATER HOLDING CAPACITY; WHEY PROTEIN; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

DEFORMATION; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELS; HEAT TREATMENT; MECHANICAL PROPERTIES; MICROSTRUCTURE; PH EFFECTS; RIGID STRUCTURES; SCANNING ELECTRON MICROSCOPY; SODIUM;

PROTEINS;

EID: 79651474977     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9177-9     Document Type: Article

References (29)

1. S. P. F. M. Roefs, K. G. de Kruif, Eur. J. Biochem. 226, 883-889 (1994).
2. J. M. Aguilera, Food Technol. 49, 83-89 (1995).
3. G. R. Ziegler, E. A. Foegeding, Adv. Food Nutr. Res. 34, 203-298 (1990).
4. S. Ikeda, V. J. Morris, Biomacromolecules 3, 382-389 (2002).
5. M. Stading, A. M. Hermansson, Food Hydrocoll. 5, 339-352 (1991).
6. S. Ikeda, E. A. Foegeding, T. Hagiwara, Langmuir 15, 8584-8589 (1999).
7. W. Sittikijyothin, P. Sampaio, M. P. Gonçalves, Food Hydrocoll. 21, 1046-1055 (2007).
8. E. Ibanoglu, Food Chem. 90, 621-626 (2005).
9. R. I. Baeza, A. M. R. Pilosof, Food Sci. Technol. 35, 393-399 (2002).
10. M. Paulsson, P. Dejmek, J. Dairy Sci. 73, 590-600 (1990).
11. J. C. Montejano, D. D. Hamann, T. C. Lanier, J. Texture Stud. 16, 403-424 (1985).
12. E. A. Foegeding, Food Biophys. 1, 41-50 (2006).
13. AOAC, Official Methods of Analysis, 14th edn. (Association of Official Analytical Chemists, Washington, 1985).
14. J. F. Steffe, Rheological methods in food process engineering (Freeman, East Lansing, 1996).
15. P. Schkoda, A. Hechler, H. G. Kessler, Int. Dairy J. 9, 269-273 (1999).
16. J. I. Boye, I. Alli, Food Res. Int. 33, 673-682 (2000).
17. D. Christ, K. P. Takeuchi, R. L. Cunha, J. Food Sci. 70, E230-E238 (2005).
18. D. M. Mulvihill, M. Donovan, Ir. J. Food Sci. Technol. 11, 43-75 (1987).
19. P. Relkin, D. M. Mulvihill, Crit. Rev. Food Sci. Nutr. 36, 565-601 (1996).
20. E. H. C. Bromley, M. R. H. Krebs, A. M. Donald, Eur. Phys. J. E Soft Matter 21, 145-152 (2006).
21. M. Stading, M. Langton, A.-M. Hermansson, Food Hydrocoll. 7, 195-212 (1993).
22. S. Varunsatian, K. Watanabe, S. Hayakawa, R. Nakamura, J. Food Sci. 48, 42-70 (1983).
23. I. J. Haug, H. M. Skar, G. E. Vegarud, T. Langsrud, K. I. Draget, Food Hydrocoll. 23, 2287-2293 (2009).
24. N. K. D. Kella, J. E. Kinsella, Biochem. J. 255, 113-118 (1988).
25. M. Langton, A.-M. Hermansson, Food Hydrocoll. 7, 11-12 (1993).
26. M. Langton, A.-M. Hermansson, Food Hydrocoll. 7, 195-212 (1993).
27. C. Öhgren, M. Langton, A.-M. Hermansson, J. Mater. Sci. 39, 6473-6482 (2004).
28. T. Lefèvre, M. Subirade, Biopolymers 54, 578-586 (2000).
29. M. Verheul, S. P. F. M. Roefs, Food Hydrocoll. 12, 17-24 (1998).