Whey protein particles modulate mechanical properties of gels at high protein concentrations

D. Saglam, P. Venema, R.J. de Vries, L. van den Berg, E. van der Linden

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

We have studied the influence of dense whey protein particles on the mechanical properties of whey protein isolate (WPI) gels at high protein concentrations (16–22% (w/w)). Incorporation of dense whey protein particles in the gel, while keeping the total protein concentration constant, leads to a considerably lower storage modulus. By adding protein particles, the total protein concentration of the WPI gels could be increased by 25–55% (w/w), without increasing the storage modulus of the gel. The large deformation properties of the WPI gels were also influenced by the presence of dense protein particles. Gels containing protein particles fractured at a lower strain than pure WPI gels at the same protein concentration. We conclude that protein particles can be used to modulate mechanical properties of WPI gels and are promising candidates for the development of high protein foods with improved textural properties.
Original languageEnglish
Pages (from-to)163-171
JournalFood Hydrocolloids
Volume38
DOIs
Publication statusPublished - 2014

Keywords

  • stabilized emulsion gels
  • beta-lactoglobulin
  • viscoelastic properties
  • rheological properties
  • isolate gels
  • mixed gels
  • microstructure
  • behavior
  • gelation
  • ph

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