Flow-induced structuring of dense protein dispersions

J.M. Manski

Research output: Thesisinternal PhD, WUAcademic

Abstract

Both health and sustainability are drivers for the increased interest in the creation of novel foods comprising a high protein content. The key challenge is the formation of an attractive, stable and palatable food texture, which is mainly determined by the food structure. In this research, new processing routes based on flow are explored to create innovative protein-rich structures (exceeding 10%), and in parallel, insight is gained in the relevant mechanisms of structure formation. Dense dispersions of sodium caseinate and calcium caseinate, which are derived from milk, were mixed in a conventional mixer and sheared in an in house developed shear cell device. After mixing dense (sodium or calcium) caseinate dispersions, homogenous structures were obtained of which the properties were determined by the dispersed phase added, in this case palm fat. Shearing of dense calcium caseinate dispersions in combination with solidification using the enzyme transglutaminase resulted in completely different structures; highly fibrous structures were produced, which may serve as a basis for the creation of meat analogs. In contrast, after treating dense sodium caseinate dispersions using this novel structuring process, homogenous structures were obtained. It appeared that the intrinsic properties of protein dispersions are important for the formation of fibrous structures using well-defined flow. Based on the differences in performance between the two types of caseinates, tools and parameters can be derived to optimize and control the formation of fibrous products. In conclusion, the development of equipment that is dedicated to structure food ingredients is promising for the creation of novel foods on the one hand, and for gaining scientific understanding of structure formation on the other hand.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Boom, Remko, Promotor
  • van der Goot, Atze Jan, Co-promotor
Award date16 May 2007
Place of Publication[S.l.]
Publisher
Print ISBNs9789085046103
Publication statusPublished - 2007

Fingerprint

Dispersions
Caseins
Proteins
Transglutaminases
Meats
Shearing
Solidification
Sustainable development
Textures
Fats
Health
Enzymes
Processing
calcium caseinate

Keywords

  • food
  • structure
  • texture
  • protein products
  • caseinates
  • rheological properties
  • novel foods
  • food processing
  • food processing equipment
  • meat analogues

Cite this

Manski, J. M. (2007). Flow-induced structuring of dense protein dispersions. [S.l.]: S.n.
Manski, J.M.. / Flow-induced structuring of dense protein dispersions. [S.l.] : S.n., 2007. 222 p.
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Manski, JM 2007, 'Flow-induced structuring of dense protein dispersions', Doctor of Philosophy, Wageningen University, [S.l.].

Flow-induced structuring of dense protein dispersions. / Manski, J.M.

[S.l.] : S.n., 2007. 222 p.

Research output: Thesisinternal PhD, WUAcademic

TY - THES

T1 - Flow-induced structuring of dense protein dispersions

AU - Manski, J.M.

N1 - WU thesis, no. 4187

PY - 2007

Y1 - 2007

N2 - Both health and sustainability are drivers for the increased interest in the creation of novel foods comprising a high protein content. The key challenge is the formation of an attractive, stable and palatable food texture, which is mainly determined by the food structure. In this research, new processing routes based on flow are explored to create innovative protein-rich structures (exceeding 10%), and in parallel, insight is gained in the relevant mechanisms of structure formation. Dense dispersions of sodium caseinate and calcium caseinate, which are derived from milk, were mixed in a conventional mixer and sheared in an in house developed shear cell device. After mixing dense (sodium or calcium) caseinate dispersions, homogenous structures were obtained of which the properties were determined by the dispersed phase added, in this case palm fat. Shearing of dense calcium caseinate dispersions in combination with solidification using the enzyme transglutaminase resulted in completely different structures; highly fibrous structures were produced, which may serve as a basis for the creation of meat analogs. In contrast, after treating dense sodium caseinate dispersions using this novel structuring process, homogenous structures were obtained. It appeared that the intrinsic properties of protein dispersions are important for the formation of fibrous structures using well-defined flow. Based on the differences in performance between the two types of caseinates, tools and parameters can be derived to optimize and control the formation of fibrous products. In conclusion, the development of equipment that is dedicated to structure food ingredients is promising for the creation of novel foods on the one hand, and for gaining scientific understanding of structure formation on the other hand.

AB - Both health and sustainability are drivers for the increased interest in the creation of novel foods comprising a high protein content. The key challenge is the formation of an attractive, stable and palatable food texture, which is mainly determined by the food structure. In this research, new processing routes based on flow are explored to create innovative protein-rich structures (exceeding 10%), and in parallel, insight is gained in the relevant mechanisms of structure formation. Dense dispersions of sodium caseinate and calcium caseinate, which are derived from milk, were mixed in a conventional mixer and sheared in an in house developed shear cell device. After mixing dense (sodium or calcium) caseinate dispersions, homogenous structures were obtained of which the properties were determined by the dispersed phase added, in this case palm fat. Shearing of dense calcium caseinate dispersions in combination with solidification using the enzyme transglutaminase resulted in completely different structures; highly fibrous structures were produced, which may serve as a basis for the creation of meat analogs. In contrast, after treating dense sodium caseinate dispersions using this novel structuring process, homogenous structures were obtained. It appeared that the intrinsic properties of protein dispersions are important for the formation of fibrous structures using well-defined flow. Based on the differences in performance between the two types of caseinates, tools and parameters can be derived to optimize and control the formation of fibrous products. In conclusion, the development of equipment that is dedicated to structure food ingredients is promising for the creation of novel foods on the one hand, and for gaining scientific understanding of structure formation on the other hand.

KW - voedsel

KW - structuur

KW - textuur

KW - eiwitproducten

KW - caseïnaten

KW - reologische eigenschappen

KW - nieuwe voedingsmiddelen

KW - voedselverwerking

KW - apparatuur voor de voedselverwerking

KW - kunstvlees

KW - food

KW - structure

KW - texture

KW - protein products

KW - caseinates

KW - rheological properties

KW - novel foods

KW - food processing

KW - food processing equipment

KW - meat analogues

M3 - internal PhD, WU

SN - 9789085046103

PB - S.n.

CY - [S.l.]

ER -

Manski JM. Flow-induced structuring of dense protein dispersions. [S.l.]: S.n., 2007. 222 p.