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 503508
Title A combined rheology and time domain NMR approach for determining water distributions in protein blends
Author(s) Dekkers, Birgit L.; Kort, Daan W. de; Grabowska, Katarzyna J.; Tian, Bei; As, Henk Van; Goot, Atze Jan van der
Source Food Hydrocolloids 60 (2016). - ISSN 0268-005X - p. 525 - 532.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Concentrated blend - Plant protein - Polymer blending law - Rheology - Time domain NMR

We present a combined time domain NMR and rheology approach to quantify the water distribution in a phase separated protein blend. The approach forms the basis for a new tool to assess the microstructural properties of phase separated biopolymer blends, making it highly relevant for many food and non-food related applications. First, we determine the relaxation rate of absorbed water, and the viscoelastic properties of the separated phases as function of the water content. Next, the same properties are measured for the protein blends. Finally, predictions for water distribution obtained from rheological experiments are made via the polymer blending law, and compared to a more direct assessment of the water distribution with time-domain NMR relaxometry (TD-NMR). In this study, the protein blend consists of soy protein isolate (SPI) and vital wheat gluten (WG). We demonstrate that predictions for water distribution are similar for both TD-NMR and rheological measurements. It turns out that water does not distribute homogenously over the phases. Independent of the SPI and WG ratio, more water is absorbed by the SPI phase relative to the WG phase, which largely determines the resulting rheological properties of the blends.

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