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 499521
Title Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
Author(s) Jose, J.; Pouvreau, L.A.M.; Martin, Anneke
Source Food Hydrocolloids 60 (2016). - ISSN 0268-005X - p. 216 - 224.
DOI https://doi.org/10.1016/j.foodhyd.2016.03.031
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) whey proteins - soy proteins - Gelation - Water holding - gel stiffness - coarseness
Abstract To design food products based on mixtures of proteins from animal and plant sources, understanding of how the structural and mechanical properties of mixed protein systems can benefit from selectively mixing is essential. Heat-induced gels were prepared from mixtures of whey proteins (WP) and soy proteins (SP) at different ratios and constant total protein concentration (10 w/w %). The effect of mixing on the aggregation phenomena (light scattering), mechanical response, and microstructure (CLSM, SEM) was investigated at ionic strengths of 0.1 and 0.3 M. Having similar gelation mechanisms, whey and soy proteins formed one network with both proteins contributing to the gel properties. With an increasing fraction of SP in the mixed protein gel, gel strength and stiffness decreased and water holding increased. In addition, a decrease in gel coarseness was observed, which was most significant for 0-3 w/w % SP fraction. A similar transition was also observed in the aggregation kinetics and aggregate size in dilute solutions.
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