Whey protein particles modulate mechanical properties of gels at high protein concentrations

Food Hydrocolloids

Volumn 38, Issue , 2014, Pages 163-171

  Saǧlam, Dilek ^a,b   Venema, Paul ^b   de Vries, Renko ^b   van den Berg, Merel ^b   van der Linden, Erik ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Mixed gels; Protein particles; Rheology; Storage modulus; Texture; Whey proteins

Indexed keywords

EID: 84891053044     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.11.015     Document Type: Article

References (45)

1. Anderson G.H., Moore S.E. Dietary proteins in the regulation of food intake and body weight in humans. Journal of Nutrition 2004, 134(4):974-979.
2. Barbut S. Effect of sodium level on the microstructure and texture of whey protein isolate gels. Food Research International 1995, 28(5):437-443.
3. 2+ induced gelation of pre-heated whey protein isolate. Journal of Food Science 1993, 58(4):867-871.
4. Bertenshaw E.J., Lluch A., Yeomans M.R. Satiating effects of protein but not carbohydrate consumed in a between-meal beverage context. Physiology & Behavior 2008, 93(3):427-436.
5. Beuschel B.C., Culbertson J.D., Partridge J.A., Smith D.M. Gelation and emulsification properties of partially insolubilized whey protein concentrates. Journal of Food Science 1992, 57(3):605-609.
6. Chen J., Dickinson E. Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies 1998, 29(3):285-304.
7. Chen J., Dickinson E. Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels. Colloids and Surfaces B: Biointerfaces 1999, 12(3-6):373-381.
8. Chen J., Dickinson E., Langton M., Hermansson A.M. Mechanical properties and microstructure of heat-set whey protein emulsion gels: effect of emulsifiers. LWT - Food Science and Technology 2000, 33(4):299-307.
9. Chen J., Dickinson E., Lee H., Lee W.P., Miller R. Protein-based emulsion gel: effects of interfacial properties and temperature. Food colloids fundamentals of formulation 2001, 384-391. The Royal Society of Chemistry.
10. Dickinson E. Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids 2012, 28(1):224-241.
11. Dickinson E., Hong S.T. Influence of an anionic surfactant on the rheology of heat-set β-lactoglobulin-stabilized emulsion gels. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1997, 127(1-3):1-10.
12. Dickinson E., Yamamoto Y. Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithin. Journal of Food Science 1996, 61(4):811-816.
13. Elofsson C., Dejmek P., Paulsson M., Burling H. Characterization of a cold-gelling whey protein concentrate. International Dairy Journal 1997, 7(8-9):601-608.
14. Foegeding E.A., Bowland E.L., Hardin C.C. Factors that determine the fracture properties and microstructure of globular protein gels. Food Hydrocolloids 1995, 9(4):237-249.
15. Foegeding E.A., Davis J.P., Doucet D., McGuffey M.K. Advances in modifying and understanding whey protein functionality. Trends in Food Science & Technology 2002, 13(5):151-159.
16. Ha E., Zemel M.B. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review). The Journal of Nutritional Biochemistry 2003, 14(5):251-258.
17. Ikeda S., Foegeding E.A., Hagiwara T. Rheological study on the fractal nature of the protein gel structure. Langmuir 1999, 15(25):8584-8589.
18. Johnston C.S., Tjonn S.L., Swan P.D. High-protein, low-fat diets are effective for weight loss and favorably alter biomarkers in healthy adults. Journal of Nutrition 2004, 134(3):586-591.
19. Ju Z.Y., Kilara A. Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. Journal of Agricultural and Food Chemistry 1998, 46(9):3604-3608.
20. KangIi J., Matsumura Y., Mori T. Characterization of texture and mechanical properties of heat-induced soy protein gels. Journal of the American Oil Chemists' Society 1991, 68(5):339-345.
21. Kinsella J.E., Whitehead D.M. Proteins in whey: chemical, physical, and functional properties. Advances in food and nutrition research 1989, Vol. 33:343-438. Academic Press.
22. Langton M., Hermansson A.M. Fine-stranded and particulate gels of [beta]-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 1992, 5(6):523-539.
23. McClements D.J., Monahan F.J., Kinsella J.E. Effect of emulsions droplets on the rheology of whey protein isolate gels. Journal of Texture Studies 1993, 24(4):411-422.
24. Mleko S. Effect of protein concentration on whey protein gels obtained by a two-stage heating process. European Food Research and Technology 1999, 209(6):389-392.
25. Mor-Rosenberg Y., Shoemaker C.F., Rosenberg M. Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat. Food Hydrocolloids 2004, 18(1):153-166.
26. Paddon-Jones D., Westman E., Mattes R.D., Wolfe R.R., Astrup A., Westerterp-Plantenga M. Protein, weight management, and satiety. American Journal of Clinical Nutrition 2008, 87(5):1558-1561.
27. Puppo M.C., Añón M.C. Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels. Journal of Agricultural and Food Chemistry 1998, 46(8):3039-3046.
28. Purwanti N., Moerkens A., van der Goot A.J., Boom R.M. Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles. Food Hydrocolloids 2012, 26(1):240-248.
29. Purwanti N., Smiddy M., Jan van der Goot A., de Vries R., Alting A., Boom R.M. Modulation of rheological properties by heat-induced aggregation of whey protein solution. Food Hydrocolloids 2011, 25(6):1482-1489.
30. Renard D., Lavenant L., Sanchez C., Hemar Y., Horne D. Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin. Colloids and Surfaces B: Biointerfaces 2002, 24(1):73-85.
31. Renard D., Robert P., Faucheron S., Sanchez C. Rheological properties of mixed gels made of microparticulated whey proteins and β-lactoglobulin. Colloids and Surfaces B: Biointerfaces 1999, 12(3-6):113-121.
32. Saǧlam D., Venema P., de Vries R., van Aelst A., van der Linden E. Relation between gelation conditions and the physical properties of whey protein particles. Langmuir 2012, 28(16):6551-6560.
33. Saǧlam D., Venema P., de Vries R., van der Linden E. Exceptional heat stability of high protein content dispersions containing whey protein particles. Food Hydrocolloids 2014, 34(0):68-77.
34. Saǧlam D., Venema P., de Vries R., Sagis L.M.C., van der Linden E. Preparation of high protein micro-particles using two-step emulsification. Food Hydrocolloids 2011, 25(5):1139-1148.
35. Sanchez C., Pouliot M., Renard D., Paquin P. Uniaxial compression of thermal gels based on microfluidized blends of WPI and heat-denatured WPI. Journal of Agricultural and Food Chemistry 1999, 47(3):1162-1167.
36. Shimada K., Cheftel J.C. Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate. Journal of Agricultural and Food Chemistry 1988, 36(5):1018-1025.
37. Twomey M., Keogh M.K., Mehra R., O'Kennedy B.T. Gel characteristics of β-lactoglobulin, whey protein concentrate and whey protein isolate. Journal of Texture Studies 1997, 28(4):387-403.
38. Verheul M., Roefs S.P.F.M. Structure of particulate whey protein gels: effect of NaCl concentration, pH, heating temperature, and protein composition. Journal of Agricultural and Food Chemistry 1998, 46(12):4909-4916.
39. Verheul M., Roefs S.P.F.M. Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids 1998, 12(1):17-24.
40. Verheul M., Roefs S.P.F.M., Mellema J., de Kruif K.G. Powerlawbehavior of structural properties of protein gels. Langmuir 1998, 14(9):2263-2268.
41. van Vliet T. Rheological properties of filled gels: influence of filler matrix interaction. Colloid and Polymer Science 1988, 266:518-524.
42. Westerterp-Plantenga M.S., Luscombe-Marsh N., Lejeune M.P.G.M., Diepvens K., Nieuwenhuizen A., Engelen M.P.K.J., et al. Dietary protein, metabolism, and body-weight regulation: dose-response effects. International Journal of Obesity 2006, 30(3):16-23.
43. Whittle M., Dickinson E. Large deformation rheological behaviour of a model particle gel. Journal of the Chemical Society, Faraday Transactions 1998, 94(16):2453-2462.
44. de Wit J.N. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 1998, 81(3):597-608.
45. Yost R.A., Kinsella J.E. Properties of acidic whey protein gels containing emulsified butterfat. Journal of Food Science 1993, 58(1):158-163.