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Simultaneous analysis of the structural and mechanical changes during large deformation of whey protein isolate/gelatin gels at the macro and micro levels
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0003-0310-4465
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2007 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 21, no 3, p. 409-419Article in journal (Refereed) Published
Abstract [en]

The effect of microstructure on the fracture properties of whey protein isolate (WPI) gels with varying amounts of gelatin was analysed on the macro (mm scale) and micro (?m scale) levels. Eight percent WPI particulate gels with 0-6% gelatin were prepared at a pH near the isoelectric point of whey protein. The tensile stage was placed directly under the confocal laser-scanning microscope (CLSM). The structural changes of the gel during the deformation are visualized in series of micrographs with simultaneous recording of stress and strain data with the tensile stage. The pure whey protein gel exhibited uneven failure at the macro level, where the crack propagated between the whey protein clusters, whereas the crack propagated smoothly through the gelatin phase in the whey/gelatin gel system. At higher magnification the pure WPI protein gel showed porous failure behaviour and gradually ruptured. The WPI gel with high gelatin concentration followed the rheological response of the gelatin phase, resulting in stretched failure behaviour with rapid rupture. The micro strain was calculated directly from micrographs, with the pure WPI gel reaching a seven times higher micro strain than the macro strain. The difference between micro and macro strain decreases with increasing gelatin concentration. Threshold crack propagation values were identified at both the macro and micro levels, and the start of structural failure was observed long before any mechanical response. The fracture dynamics of mixed biopolymer gels can be analysed with this approach both structurally and rheologically at different length scales, contributing to a more comprehensive understanding of the failure behaviour. © 2006 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2007. Vol. 21, no 3, p. 409-419
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8592DOI: 10.1016/j.foodhyd.2006.04.012OAI: oai:DiVA.org:ri-8592DiVA, id: diva2:966464
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-05-25Bibliographically approved

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Stading, Mats

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