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 438919
Title Affecting textural properties of protein foods with protein microstructures
Author(s) Peters, J.P.C.M.; Purwanti, N.; Goot, A.J. van der; Boom, R.M.
Event 9th European congress of chemical engineering, The Hague, 2013-04-21/2013-04-25
Department(s) Food Process Engineering
Publication type Poster (professional)
Publication year 2013
Abstract Nowadays there is a great demand for food that can be used by health-conscious consumers, like protein-enriched products. Those products can be beneficial for several kinds of consumers. On one hand, they can be used to increase the muscle mass. This can be useful for elderly people who want to delay the decrease in their muscle mass and strength, or for athletes like bodybuilders. On the other hand, foods enriched in proteins could also be of interest for obese people because protein-rich diets are giving a longer satiety effect than a carbohydrate-rich diet. Nevertheless, a too high caloric intake is unwanted by those consumers, so a protein product with an increased water content could be more advantageous. However, increasing or decreasing the protein content of a product is not possible without affecting its textural properties. Since this is undesirable, a way has to be found to diminish the drawbacks of changing the protein concentration. Therefore, the product properties like the water holding capacity and the mechanical characteristics should be decoupled from the protein concentration. Changing the internal micro-structure is a promising method for this, as the micro-structure of a food largely determines its properties. By making use of protein aggregates and microparticles in a model protein product the effect of texture changes was investigated. The results indicated that those particles could be used as a tool to decouple the properties of a protein product from its protein concentration. But, it turned out that due to differences in the protein concentration within the product water migration took place resulting in particle swelling, which led to product hardening.
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