Staff Publications

Staff Publications

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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 498117
Title Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
Author(s) Urbonaite, V.; Jongh, H.H.J. de; Linden, E. van der; Pouvreau, L.
Source Food Hydrocolloids 46 (2015). - ISSN 0268-005X - p. 103 - 111.
DOI http://dx.doi.org/10.1016/j.foodhyd.2014.12.010
Department(s) Physics and Physical Chemistry of Foods
FBR Food Technology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Calcium binding affinity - Gel coarseness - Microstructure - Soy protein gels - Water holding
Abstract

This work aims to differentiate between the contributions to water holding (WH) by gel microstructure and network stiffness of soy protein (SP) gels. SP were succinylated to increase calcium binding affinity, and the presence of different calcium salts were used to generate gels with different morphologies while keeping ionic strength and protein concentration constant. It was found that not gel stiffness, but coarseness (gel microstructure inhomogeneity) is more dominant in setting the WH ability. A higher energy dissipation of applied stress onto the protein network was related to inability of a gel network to retain water.

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