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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 497951
Title Rheological and structural properties of heat induced mixed globular proteins
Author(s) Jose, J.; Pouvreau, L.A.M.; Martin, A.H.
Event ISFRS 2015, Zurich, 2015-06-07/2015-06-11
Department(s) Physics and Physical Chemistry of Foods
Publication type Poster (scientific)
Publication year 2015
Abstract In the recent years there has been a growing interest in designing food products based on mixed proteins, especially mixtures of animal and plant proteins due to its exceptionally high nutritional and health benefits. However, (partially) replacing animal proteins with plant proteins is a challenge due to the negative effect on texture and sensory properties, which is less desirable. Therefore,
understanding of the mechanical properties and microstructure of mixed protein systems is highly required. In the present research, we investigated the rheological properties and microstructure of mixed systems of globular proteins: whey proteins/soy proteins (WP/SP), at different ratios.
To date, very little research has been done specifically on these systems. By combining small deformation, large deformation, light scattering and confocal microscopy measurements we gain insight about the evolution of the protein network, protein aggregation, fracture properties and microstructure of both single and mixed systems of WP and SP. We observed a positive correlation
of gel strength, stiffness and deformability to the fraction of whey protein in the mixed protein gel.
Furthermore, we also looked at the correlation of ability of whey/soy mixed gel to retain water (water holding capacity) to the non-dissipated energy (recoverable energy), which represents the energy that is elastically stored during deformation, to better understand the sensory attributes, like crumbling effort and spread-ability of the gel. This study provides insights on how selectively mixing of proteins may lead to the design of new textures with controllable sensory properties.
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