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 355131
Title Flow-induced structuring of dense protein dispersions
Author(s) Manski, J.M.
Source Wageningen University. Promotor(en): Remko Boom, co-promotor(en): Atze Jan van der Goot. - [S.l.] : S.n. - ISBN 9789085046103 - 222
Department(s) Food Process Engineering
VLAG
Publication type Dissertation, internally prepared
Publication year 2007
Keyword(s) voedsel - structuur - textuur - eiwitproducten - caseïnaten - reologische eigenschappen - nieuwe voedingsmiddelen - voedselverwerking - apparatuur voor de voedselverwerking - kunstvlees - food - structure - texture - protein products - caseinates - rheological properties - novel foods - food processing - food processing equipment - meat analogues
Categories Physical Operations
Abstract Both health and sustainability are drivers for the increased interest in the creation of novel foods comprising a high protein content. The key challenge is the formation of an attractive, stable and palatable food texture, which is mainly determined by the food structure. In this research, new processing routes based on flow are explored to create innovative protein-rich structures (exceeding 10%), and in parallel, insight is gained in the relevant mechanisms of structure formation. Dense dispersions of sodium caseinate and calcium caseinate, which are derived from milk, were mixed in a conventional mixer and sheared in an in house developed shear cell device. After mixing dense (sodium or calcium) caseinate dispersions, homogenous structures were obtained of which the properties were determined by the dispersed phase added, in this case palm fat. Shearing of dense calcium caseinate dispersions in combination with solidification using the enzyme transglutaminase resulted in completely different structures; highly fibrous structures were produced, which may serve as a basis for the creation of meat analogs. In contrast, after treating dense sodium caseinate dispersions using this novel structuring process, homogenous structures were obtained. It appeared that the intrinsic properties of protein dispersions are important for the formation of fibrous structures using well-defined flow. Based on the differences in performance between the two types of caseinates, tools and parameters can be derived to optimize and control the formation of fibrous products. In conclusion, the development of equipment that is dedicated to structure food ingredients is promising for the creation of novel foods on the one hand, and for gaining scientific understanding of structure formation on the other hand.
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