Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties

The thermal characteristics, dynamics of gelation and gel properties of commercial whey protein concentrate (WPC), WPC/λ-carrageenan (λ-C) mixtures (M) and WPC/λ-C spray-dried mixtures (DM) have been characterized. In a second stage, the effect of the gelling variables (T, pH, total solid content) o...

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Autores principales: Baeza, Rosa Isabel, Pilosof, Ana María Renata
Publicado: 2008
Materias:
Carrageenan
Gelation dynamic
Textural properties
Whey protein
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v22_n8_p1504_Spahn
http://hdl.handle.net/20.500.12110/paper_0268005X_v22_n8_p1504_Spahn
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_0268005X_v22_n8_p1504_Spahn
record_format dspace
spelling paper:paper_0268005X_v22_n8_p1504_Spahn2023-06-08T15:23:46Z Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties Baeza, Rosa Isabel Pilosof, Ana María Renata Carrageenan Gelation dynamic Textural properties Whey protein The thermal characteristics, dynamics of gelation and gel properties of commercial whey protein concentrate (WPC), WPC/λ-carrageenan (λ-C) mixtures (M) and WPC/λ-C spray-dried mixtures (DM) have been characterized. In a second stage, the effect of the gelling variables (T, pH, total solid content) on gelation and textural properties of DM was evaluated through a Doehlert uniform shell design. The presence of λ-C either in mixtures (M) or in DM promoted the WPC gelation at lower concentration (8%). M showed higher rates of formation and better gel properties (higher hardness, adhesiveness, springiness and cohesiveness) than DM. Nevertheless, when the effects of pH (6.0-7.0), heating temperature (75-90 °C) and total solid content (12-20 wt%) on gelation dynamics and gel properties of DM were studied, gels with a wide range of rheological and textural properties were obtained. While pH did not affect the gelation dynamics, it had some effect on rheological and textural properties. Total solid content and heating temperature were the most important variables for the dynamics of gelation (gelation rate (1/tgel), gelation temperature (Tgel), rate constant of gel structure development (kG), elastic modulus after cooling (G′c) and textural parameters (hardness, springiness and cohesiveness). © 2007 Elsevier Ltd. All rights reserved. Fil:Baeza, R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v22_n8_p1504_Spahn http://hdl.handle.net/20.500.12110/paper_0268005X_v22_n8_p1504_Spahn
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Carrageenan
Gelation dynamic
Textural properties
Whey protein
spellingShingle Carrageenan
Gelation dynamic
Textural properties
Whey protein
Baeza, Rosa Isabel
Pilosof, Ana María Renata
Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
topic_facet Carrageenan
Gelation dynamic
Textural properties
Whey protein
description The thermal characteristics, dynamics of gelation and gel properties of commercial whey protein concentrate (WPC), WPC/λ-carrageenan (λ-C) mixtures (M) and WPC/λ-C spray-dried mixtures (DM) have been characterized. In a second stage, the effect of the gelling variables (T, pH, total solid content) on gelation and textural properties of DM was evaluated through a Doehlert uniform shell design. The presence of λ-C either in mixtures (M) or in DM promoted the WPC gelation at lower concentration (8%). M showed higher rates of formation and better gel properties (higher hardness, adhesiveness, springiness and cohesiveness) than DM. Nevertheless, when the effects of pH (6.0-7.0), heating temperature (75-90 °C) and total solid content (12-20 wt%) on gelation dynamics and gel properties of DM were studied, gels with a wide range of rheological and textural properties were obtained. While pH did not affect the gelation dynamics, it had some effect on rheological and textural properties. Total solid content and heating temperature were the most important variables for the dynamics of gelation (gelation rate (1/tgel), gelation temperature (Tgel), rate constant of gel structure development (kG), elastic modulus after cooling (G′c) and textural parameters (hardness, springiness and cohesiveness). © 2007 Elsevier Ltd. All rights reserved.
author Baeza, Rosa Isabel
Pilosof, Ana María Renata
author_facet Baeza, Rosa Isabel
Pilosof, Ana María Renata
author_sort Baeza, Rosa Isabel
title Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
title_short Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
title_full Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
title_fullStr Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
title_full_unstemmed Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
title_sort whey protein concentrate/λ-carrageenan systems: effect of processing parameters on the dynamics of gelation and gel properties
publishDate 2008
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v22_n8_p1504_Spahn
http://hdl.handle.net/20.500.12110/paper_0268005X_v22_n8_p1504_Spahn
work_keys_str_mv AT baezarosaisabel wheyproteinconcentratelcarrageenansystemseffectofprocessingparametersonthedynamicsofgelationandgelproperties
AT pilosofanamariarenata wheyproteinconcentratelcarrageenansystemseffectofprocessingparametersonthedynamicsofgelationandgelproperties
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