Water holding of protein gels

V. Urbonaite

Research output: Thesisinternal PhD, WU

Abstract

Abstract

Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is important for the texture and thus sensory perception of food products. Understanding of structural origins that determine gel water holding is therefore essential, and would allow designing foods with controlled sensory perception. Water removal from the gel (quantity, kinetics and mechanism) is related to the coarseness and deformation of the network. An understanding of the interplay between the effect of coarseness and stiffness on WH in fine and coarse gels allows one to take a better control and tune juiciness and the release of tastants from food products.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van der Linden, Erik, Promotor
  • Pouvreau, Laurice, Co-promotor
  • de Jongh, H.H.J., Co-promotor, External person
Award date24 Aug 2015
Place of PublicationWageningen
Publisher
Print ISBNs9789462574229
Publication statusPublished - 2015

Fingerprint

gel
protein
water
exudation
stiffness
texture
kinetics
food
food product

Keywords

  • soya protein
  • ovalbumin
  • whey protein
  • water holding capacity
  • gelation
  • structure
  • morphology
  • rheology
  • permeability
  • centrifugation

Cite this

Urbonaite, V. (2015). Water holding of protein gels. Wageningen: Wageningen University.
Urbonaite, V.. / Water holding of protein gels. Wageningen : Wageningen University, 2015. 206 p.
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title = "Water holding of protein gels",
abstract = "Abstract Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is important for the texture and thus sensory perception of food products. Understanding of structural origins that determine gel water holding is therefore essential, and would allow designing foods with controlled sensory perception. Water removal from the gel (quantity, kinetics and mechanism) is related to the coarseness and deformation of the network. An understanding of the interplay between the effect of coarseness and stiffness on WH in fine and coarse gels allows one to take a better control and tune juiciness and the release of tastants from food products.",
keywords = "sojaeiwit, ovalbumine, wei-eiwit, waterbergend vermogen, gelering, structuur, morfologie, reologie, permeabiliteit, centrifugeren, soya protein, ovalbumin, whey protein, water holding capacity, gelation, structure, morphology, rheology, permeability, centrifugation",
author = "V. Urbonaite",
note = "WU thesis, no. 6092",
year = "2015",
language = "English",
isbn = "9789462574229",
publisher = "Wageningen University",
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Urbonaite, V 2015, 'Water holding of protein gels', Doctor of Philosophy, Wageningen University, Wageningen.

Water holding of protein gels. / Urbonaite, V.

Wageningen : Wageningen University, 2015. 206 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Water holding of protein gels

AU - Urbonaite, V.

N1 - WU thesis, no. 6092

PY - 2015

Y1 - 2015

N2 - Abstract Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is important for the texture and thus sensory perception of food products. Understanding of structural origins that determine gel water holding is therefore essential, and would allow designing foods with controlled sensory perception. Water removal from the gel (quantity, kinetics and mechanism) is related to the coarseness and deformation of the network. An understanding of the interplay between the effect of coarseness and stiffness on WH in fine and coarse gels allows one to take a better control and tune juiciness and the release of tastants from food products.

AB - Abstract Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is important for the texture and thus sensory perception of food products. Understanding of structural origins that determine gel water holding is therefore essential, and would allow designing foods with controlled sensory perception. Water removal from the gel (quantity, kinetics and mechanism) is related to the coarseness and deformation of the network. An understanding of the interplay between the effect of coarseness and stiffness on WH in fine and coarse gels allows one to take a better control and tune juiciness and the release of tastants from food products.

KW - sojaeiwit

KW - ovalbumine

KW - wei-eiwit

KW - waterbergend vermogen

KW - gelering

KW - structuur

KW - morfologie

KW - reologie

KW - permeabiliteit

KW - centrifugeren

KW - soya protein

KW - ovalbumin

KW - whey protein

KW - water holding capacity

KW - gelation

KW - structure

KW - morphology

KW - rheology

KW - permeability

KW - centrifugation

M3 - internal PhD, WU

SN - 9789462574229

PB - Wageningen University

CY - Wageningen

ER -

Urbonaite V. Water holding of protein gels. Wageningen: Wageningen University, 2015. 206 p.