Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle

Journal of Food Science

Volumn 80, Issue 7, 2015, Pages E1498-E1505

  Shiroodi, Setareh Ghorban ^a   Rasco, Barbara A ^b   Lo, Y Martin ^a  

^a UNIVERSITY OF MARYLAND   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Freeze thaw cycle; Rheological properties; SEM; Whey protein isolate; Xanthan curdlan hydrogel

Indexed keywords

BACTERIAL POLYSACCHARIDE; BETA GLUCAN; CURDLAN; HYDROGEL; WHEY PROTEIN; XANTHAN;

CHEMISTRY; FLOW KINETICS; FOOD FREEZING; FOOD HANDLING; FREEZING; HYDROGEL; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

BETA-GLUCANS; FOOD HANDLING; FREEZING; FROZEN FOODS; HYDROGELS; MICROSCOPY, ELECTRON, SCANNING; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; TEMPERATURE; WHEY PROTEINS;

EID: 84947489343     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12915     Document Type: Article

References (38)

1. Argin-Soysal S, Kofinas P, Lo YM. 2009. Effect of complexation conditions on xanthan-chitosan polyelectrolyte complex gels. Food Hydrocolloids 23(1):202-9.
2. Braga A, Cunha R. 2004. The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels. Food Hydrocolloids 18(6):977-86.
3. Chen HH, Xu SY, Wang Z. 2007. Interaction between flaxseed gum and meat protein. J Food Eng 80(4):1051-9.
4. Chen J, Dickinson E. 1998. Viscoelastic properties of heat-set whey protein emulsion gels. J Texture Stud 29(3) 285-304.
5. Dangaran K, Tomasula PM, Qi P. 2009. Structure and function of protein-based edible films and coatings. In: Embuscado ME and Huber KC, editors. Edible films and coatings for food applications. New York: Springer. p 25-56.
6. Dickinson E. 2001. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids Surf B 20(3) 197-210.
7. Foegeding EA, Davis JP, Doucet D, McGuffey MK. 2002. Advances in modifying and understanding whey protein functionality. Trends Food Sci Technol 13(5):151-9.
8. Foegeding E, Gwartney E, Errington A. 1998. Functional properties of whey proteins in forming networks. In: Whitaker JR, Shahidi F, Munguia AL, Yada RY, and Fuller G, editors. Functional properties of proteins and lipids: American Chemical Society, Washington, DC. p 145-57.
9. Funami T, Funami M, Yada H, Nakao Y. 2000. A rheological study on the effects of heating rate and dispersing method on the gelling characteristics of curdlan aqueous dispersions. Food Hydrocolloids 14(5):509-18.
10. Harding SE, Smith IH, Lawson CJ, Gahler RJ, Wood S. 2011. Studies on macromolecular interactions in ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate. Carbohyd Polym 83(2):329-38.
11. Garcia-Ochoa F, Santos V, Casas J, Gomez E. 2000. Xanthan gum: production, recovery, and properties. Biotech Adv 18(7):549-79.
12. Giannouli P, Morris E. 2003. Cryogelation of xanthan. Food Hydrocolloids 17(4):495-501.
13. Katzbauer B. 1998. Properties and applications of xanthan gum. Polym Degrad Stabil 59(1):81-4.
14. Keogh M, O'kennedy B. 1998. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J Food Sci 63(1):108-12.
15. Langton M, Hermansson AM. 1992. Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 5(6):523-39.
16. Lee M, Baek M, Cha D, Park H, Lim S. 2002. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloids 16(4):345-52.
17. Li C, Enomoto H, Ohki S, Ohtomo H, Aoki T. 2005. Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating. J Dairy Sci 88(12):4137-45.
18. Lo C, Ramsden L. 2000. Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung 44(3):211-4.
19. Lo Y, Robbins K, Argin-Soysal S, Sadar L. 2003. Viscoelastic effects on the diffusion properties of curdlan gels. J Food Sci 68(6):2057-65.
20. Miwa N, Yokoyama K, Nio N, Sonomoto K. 2013. Effect of enzymatic deamidation on the heat-induced conformational changes in whey protein isolate and its relation to gel properties. J Agric Food Chem 61(9):2205-12.
21. Mandala I. 2005. Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. J Food Eng 66(3):291-300.
22. Muadklay J, Charoenrein S. 2008. Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels. Food Hydrocolloids 22(7):1268-72.
23. Nakao Y, Konno A, Taguchi T, Tawada T, Kasai H, Toda J, Terasaki M. 1991. Curdlan: properties and application to foods. J Food Sci 56(3):769-72.
24. Nishinari K, Zhang H. 2000. Curdlan. In: Phillips GO and Williams PA, editosr. Handbook of hydrocolloids. London: Woodhead Ltd. p 269-86.
25. Palaniraj A, Jayaraman V. 2011. Production, recovery and applications of xanthan gum by Xanthomonas campestris. J Food Eng 106(1):1-12.
26. Pongsawatmanit R, Srijunthongsiri S. 2008. Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch. J Food Eng 88(1):137-43.
27. Rahman MS. 1999. Food preservation by freezing. Handbook of food preservation. New York: Marcel dekker. p 259-84.
28. Rich LM, Foegeding EA. 2000. Effects of sugars on whey protein isolate gelation. J Agric Food Chem 48(10):5046-52.
29. Sae-kang V, Suphantharika M. 2006. Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes. Carbohyd Polym 65(3):371-80.
30. Sandolo C, Bulone D, Mangione MR, Margheritelli S, Di Meo C, Alhaique F, Matricardi P, Coviello T. 2010. Synergistic interaction of locust bean gum and xanthan investigated by rheology and light scattering. Carbohyd Polym 82(3):733-41
31. Sworn G. 2000. Xanthan Gum. In: Phillips GO, and Williams PA, editor. Handbook of hydrocolloids. London: Woodhead Ltd. p 103-15.
32. Tavares C, Lopes da Silva J. 2003. Rheology of galactomannan-whey protein mixed systems. Intl Dairy J 13(8):699-706.
33. Turgeon S L, Beaulieu M. 2001. Improvement and modification of whey protein gel texture using polysaccharides. Food Hydrocolloids 14(4):583-91.
34. Williams P, Day D, Langdon M, Phillips G, Nishinari K. 1991. Synergistic interaction of xanthan gum with glucomannans and galactomannans. Food Hydrocolloids 4(6):489-93.
35. Williams PD, Sadar LN, Lo YM. 2009. Texture stability of hydrogel complex containing curdlan gum over multiple freeze-thaw cycles. J Food Process Pres 33(1):126-39.
36. Williams PD, Oztop MH, McCarthy MJ, McCarthy KL, Lo YM. 2011. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy. J Food Sci 76(6):472-78.
37. Zayas JF. 1997. Functionality of proteins in food. New York: Springer. p 310-58.
38. Ziegler GR, Foegeding EA. 1990. The gelation of proteins. Adv Food Nutr Res 34:203-98.