Physical properties of mixed dairy food proteins

International Journal of Food Properties

Volumn 17, Issue 10, 2014, Pages 2241-2262

  Onwulata, C I ^a   Thomas Gahring, A E ^a   Phillips, J G ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Food proteins; Microstructure; Mixed proteins; Solubility; Spectroscopy; Viscosity

Indexed keywords

BLENDING; CALCIUM; FISH; MEATS; MICROSTRUCTURE; SOLUBILITY; SPECTROSCOPY; VISCOSITY;

FOOD FORMULATORS; FOOD PROTEINS; MICROSCOPY IMAGING; PROTEIN AGGREGATION; PROTEIN ISOLATES; SOY PROTEIN ISOLATES; VISCOSITY VALUE; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84904512251     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.791836     Document Type: Article

References (43)

1. Damodaran, S. Amino acids, peptides, and proteins. In: Fennema's Food Chemistry, 4th Edition; Damodaran S.; Parkin, K.L.; Fenenema, O.R., Eds.; CRC Press, Taylor & Francis Group: Boca Raton, FL, 2008; 271-329.
2. Pelegrine, D.H.G.; Gasparetto, C.A. Whey proteins solubility as function of temperature and pH. LWT-Food Science and Technology 2005, 38, 77-88.
3. Roth, C.M.; Neal, B.L.; Lenhoff, A.M. Van Der Waals interactions involving proteins. Biophysical Journal 1996, 70, 977-987.
4. Beliciu, C.M.; Moraru, C.I. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures. Food Hydrocolloids 2011, 25, 1448-1460.
5. Polyakov, V.I.; Grinberg, V.Ya.; Tolstoguzov, V.B. Thermodynamic incompatibility of proteins. Food Hydrocolloids 1997, 11, 171-180.
6. Dumetz, A.C.; Chockla, A.M.; Kaler, E.W.; Lenhoff, A.M. Protein phase behavior in aqueous solutions: Crystallization, liquid-liquid phase separation, gels, and aggregates. Biophysical Journal 2008, 94, 570-583.
7. Fitzsimons, S.M.; Mulvihill, D.M.; Morris, E.R. Segregative interactions between gelatin and polymerized whey protein. Food Hydrocolloids 2008, 22, 485-491. (Pubitemid 47484031)
8. Ngarize, S.; Adams, A.; Howekk, N.K. Studies on egg albumin and whey protein interactions by FT-Raman spectroscopy and rheology. Food Hydrocolloids 2004, 18, 49-59.
9. Pogaku, R.; Seng, C.E.; Boonbeng, L.; Kallu, U.R. Whey protein isolate-starch system-A critical review. International Journal Food Engineering 2007, 3, 1-28.
10. Patocka, G.; Cervenkova, R.; Narine, S.; Jelen, P. Rheological behavior of dairy products as affected by soluble whey protein isolate. International Dairy Journal 2006, 16, 399-405. (Pubitemid 43098713)
11. Nunes, M.C.; Raymundo, A.; Sousa, I. Rheological behaviour and microstructure of pea protein/k-carrageenan/starch gels with different setting conditions. Food Hydrocolloids 2006, 20, 106-113. (Pubitemid 41116841)
12. Glibowski, P. Rheological properties and structures of inulin-whey protein gels. International Dairy Journal 2009, 19, 443-449.
13. Ikeda, S. Heat-induced gelation of whey proteins observed by rheology, atomic force microscopy, and Raman scattering spectroscopy. Food Hydrocolloids 2003, 17, 339-406.
14. Van Vliet, T.; Lakemond, C.M.M.; Visschers, R.W. Rheology and structure of milk protein gels. Current Opinion in Colloid & Interface Science 2004, 9, 298-304. (Pubitemid 39592814)
15. Hines, M.E.; Foegeding, E.A. Interactions of γ-lactalbumin and bovine serum albumin with γ-lactoglobulin in thermally induced gelation. Journal of Agricultural and Food Chemistry 1993, 41, 341-346.
16. Van Der Linden, E.; Venema, P. Self-assembly and aggregation of proteins. Current Opinion in Colloid & Interface Science 2007, 12, 158-165. (Pubitemid 47444547)
17. Kavanagh, G.M.; Clark, A.H.; Gosal, W.S.; Ross-Murphy, S.B. Heat-induced gelation of γ-lactoglobulin/lactalbumin blends at pH 3 and pH Macromolecules 2000, 33, 7029-7037.
18. Mohammed, Z.H.; Hill, S.E.; Mitchell, J.R. Covalent crosslinking in heated protein systems. Journal of Food Science 2000, 65, 221-226. (Pubitemid 30228669)
19. Matia-Merino, L.; Singh, H. Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Food Hydrocolloids 2007, 21, 765-775. (Pubitemid 46400962)
20. Pace, C.N.; Trevino, S.; Prabhakaran, E.; Scholtz, M. Protein structure, stability and solubility in water and other solvents. Philosophical Transactions of the Royal Society B: Biological 2004, 359, 1225-1235. (Pubitemid 39123213)
21. Anandharamakrishna, C.; Rielly, C.D.; Stapley, A.G.F. Loss of solubility of γ-lactalbumin and γ-lactoglobulin during the spray drying of whey proteins. LWT-Food Science and Technology 2008, 41, 270-277. (Pubitemid 350089968)
22. Pelegrine, D.H.G.; Moraes Santos Gomes, M.T. Whey proteins solubility curves at several temperature values. Ciencia e Natura, Universidade Federal De Santa Maria 2008, 30, 17-25.
23. Kilara, A.; Mangino, M.E. Relationship of solubility of whey protein concentrates to thermal properties determined by differential scanning calorimetry. Journal of Dairy Science 1991, 56, 1448-1449.
24. Kilara, A. Standardization of methodology for evaluating whey proteins. Journal of Dairy Science 1984, 67, 2734-2744.
25. Schorsch, C.;Wilkins, D.K.; Jones, M.G.; Norton, I.T. Gelation of casein-whey mixtures: Effects of heating whey proteins alone or in the presence of casein micelles. Journal of Dairy Research 2001, 68, 471-481. (Pubitemid 32990210)
26. Davies, A.R.; Fish,W.W.; Perkins-Veazie, P. A rapid hexane-free method for analyzing lycopene content in watermelon. Journal of Food Science 2003, 68, 328-332. (Pubitemid 36238246)
27. Jenkins, W.T. Three solutions of the protein solubility problem. Protein Science 1998, 7, 376-382. (Pubitemid 28092859)
28. De Wit, J.N.; Klarenbeek, G. Effects of various heat treatments on structure and solubility of whey proteins. Journal of Dairy Science 1984, 67, 2701-2710.
29. Tang, Q.; McCarthy, O.J.; Munro, P.A. Oscillatory rheological comparison of the gelling characteristics of egg white, whey protein concentrates, whey protein isolate, and γ-lactoglobulin. Journal of Agricultural and Food Chemistry 1994, 42, 2126-2130.
30. Ren, C.; Tang, L.; Zhang, M.; Guo, S. Interactions between whey soybean protein (WSP) and γ-conglycinin (7S) during the formation of protein particles at elevated temperatures. Food Hydrocolloids 2009, 23, 936-941.
31. Tabilo-Munizaga, G.; Barbosa-Canovas, G.V. Rheology for the food industry. Journal of Food Engineering 2005, 67, 147-156.
32. O'Kennedy, B.T.; Kelly, P.M. Evaluation of milk protein interactions during acid gelation using a simulated yoghurt model. Milchwissenschaft 2000, 55, 187-190.
33. Moraru, C.I.; Lee, T-C.; Karwe, M.V.; Kokini, J.L. Phase behavior of a meat-Starch extrudates illustrated on a state diagram. Journal Food Science 2002, 67, 3026-3032. (Pubitemid 35376184)
34. Tolstoguzov, V.B. Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocolloids 1991, 4, 429-468.
35. Famelart, M-H.; Tomazewski, J.; Piot, M.; Pezennec, S. Comparison of rheological properties of acid gels made from heated casein combined with beta-lactoglobulin or egg ovalbumin. International Dairy Journal 2003, 13, 123-134. (Pubitemid 36290087)
36. Campo-Deano, L.; Tovar, C. The effect of egg albumen on the viscosity of crab sticks made from Alaska Pollock and Pacific Surimi. Food Hydrocolloids 2009, 23, 1641-1646.
37. Brenner, T.; Nicolai, T.; Johannsson, R. Rheology of thermo-reversible fish protein isolate gels. Food Research International 2009, 42, 915-924.
38. Badii, F.; Howell, N. Fish gelatin: Gelling properties and interaction with egg albumin proteins. Food Hydrocolloids 2006, 20, 630-640. (Pubitemid 43261611)
39. Matringe, E.; Phan Tan Luu, R.; Lorient, D. Functional properties of milk-egg mixtures. Journal of Food Science 1999, 64, 787-791. (Pubitemid 29536841)
40. Peng, I.C.; Dayton, W.R.; Quass, D.W.; Allen, C.E. Investigations of soybean 11S protein and myosin interaction by solubility, turbidity and titration studies. Journal of Food Science 1982, 47, 1976-1983.
41. Maltais, A.; Romondetto, G.E.; Subirade, M. Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds. Food Hydrocolloids 2009, 23, 1647-1653.
42. Pal, R. Viscosity models for multiple emulsions. Food Hydrocolloids 2008, 22, 428-438. (Pubitemid 47484027)
43. Tung, M. Rheology of protein dispersions. Journal of Texture Studies 1978, 9, 3-31.