Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation.
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| Title: | Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation. |
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| Authors: | Wagner, Janine1 (AUTHOR), Andreadis, Marios2 (AUTHOR), Nikolaidis, Athanasios2 (AUTHOR), Biliaderis, Costas G.1 (AUTHOR), Moschakis, Thomas1,2 (AUTHOR) tmoschak@agro.auth.gr |
| Source: | LWT - Food Science & Technology. Mar2021, Vol. 139, pN.PAG-N.PAG. 1p. |
| Subjects: | Whey proteins, Gelation, Phase separation, Laser microscopy, Microstructure |
| Abstract: | The microstructure and mechanical properties of ethanol-denatured, acid-induced whey protein (WPI) cold-set gels have been monitored by confocal laser scanning microscopy and rheology. As the ethanol concentration increased, the porosity of the gels progressively decreased, with gels prepared at ethanol concentrations of 50 and 70 g/100 g lacking microscopically visible pores. Large aggregates were observed at ethanol concentrations of 70 g/100 g immediately after alcohol addition. A sharp increase in storage modulus was noted at ethanol concentrations between 30 and 50 g/100 g, while the gel strength at 50 g/100 g, was up to three times higher compared to that of heat-denatured gels. In general, the ethanol-denatured whey protein cold-set gels were prone to phase separation. Ethanol-denatured cold-set whey protein gels exhibited mechanical and microstructural properties that may offer alternative means of structuring protein-enriched food formulations and designing novel food products. Image 1 • Microstructure of acid-induced cold gels depends markedly on ethanol concentration. • Brittle gels without voids were formed at ethanol concentrations of 30–50 g/100 g. • Formation of large aggregates immediately after addition of 70 g ethanol/100 g. • Ethanol resulted in two to three times higher G′ compared to heat-denatured proteins. • The ethanol-denatured whey protein cold-set gels were prone to phase separation. [ABSTRACT FROM AUTHOR] |
| Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 148316294 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Wagner%2C+Janine%22">Wagner, Janine</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Andreadis%2C+Marios%22">Andreadis, Marios</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nikolaidis%2C+Athanasios%22">Nikolaidis, Athanasios</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Biliaderis%2C+Costas+G%2E%22">Biliaderis, Costas G.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Moschakis%2C+Thomas%22">Moschakis, Thomas</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> tmoschak@agro.auth.gr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Mar2021, Vol. 139, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Whey+proteins%22">Whey proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Gelation%22">Gelation</searchLink><br /><searchLink fieldCode="DE" term="%22Phase+separation%22">Phase separation</searchLink><br /><searchLink fieldCode="DE" term="%22Laser+microscopy%22">Laser microscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Microstructure%22">Microstructure</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The microstructure and mechanical properties of ethanol-denatured, acid-induced whey protein (WPI) cold-set gels have been monitored by confocal laser scanning microscopy and rheology. As the ethanol concentration increased, the porosity of the gels progressively decreased, with gels prepared at ethanol concentrations of 50 and 70 g/100 g lacking microscopically visible pores. Large aggregates were observed at ethanol concentrations of 70 g/100 g immediately after alcohol addition. A sharp increase in storage modulus was noted at ethanol concentrations between 30 and 50 g/100 g, while the gel strength at 50 g/100 g, was up to three times higher compared to that of heat-denatured gels. In general, the ethanol-denatured whey protein cold-set gels were prone to phase separation. Ethanol-denatured cold-set whey protein gels exhibited mechanical and microstructural properties that may offer alternative means of structuring protein-enriched food formulations and designing novel food products. Image 1 • Microstructure of acid-induced cold gels depends markedly on ethanol concentration. • Brittle gels without voids were formed at ethanol concentrations of 30–50 g/100 g. • Formation of large aggregates immediately after addition of 70 g ethanol/100 g. • Ethanol resulted in two to three times higher G′ compared to heat-denatured proteins. • The ethanol-denatured whey protein cold-set gels were prone to phase separation. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.lwt.2020.110518 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Whey proteins Type: general – SubjectFull: Gelation Type: general – SubjectFull: Phase separation Type: general – SubjectFull: Laser microscopy Type: general – SubjectFull: Microstructure Type: general Titles: – TitleFull: Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Wagner, Janine – PersonEntity: Name: NameFull: Andreadis, Marios – PersonEntity: Name: NameFull: Nikolaidis, Athanasios – PersonEntity: Name: NameFull: Biliaderis, Costas G. – PersonEntity: Name: NameFull: Moschakis, Thomas IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 03 Text: Mar2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 00236438 Numbering: – Type: volume Value: 139 Titles: – TitleFull: LWT - Food Science & Technology Type: main |
| ResultId | 1 |
