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Shear-induced structuring of particulate whey protein gels
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 12, no 4, 459-468 p.Article in journal (Refereed)
Abstract [en]

The effects of steady shear on particulate whey protein isolate (WPI) gels, at pH 5.4, have been investigated by light microscopy (LM) and dynamic oscillatory measurements. The steady shear was performed on suspensions at constant rates between 0.5 and 126/s. The gel point under static conditions (Tg) was around 78°C and the shearing was performed during heating from 20 to 76 or to 82°C. The gel point was postponed by the shear up to 82°C. Steady shear up to 76°C, at rates less than ~6/s, resulted in a weaker storage modulus (G?), less frequency dependence and a higher stress at fracture compared to the unsheared gel. Steady shear up to 82°C, at rates below ~6/s, resulted in the formation of two different types of network structure. One structure was similar in appearance to the unsheared network, showing pores in the range of 50?m. The other structure was dense, composed of smaller particles than the unsheared network and with pores in the range of 10?m. The gels composed of two structures showed a lower G? and stress at fracture compared to the unsheared gel. A shear rate above 24/s up to 76°C resulted in irregular networks, which were composed of two different types of structures. One was loose and open, similar in appearance to the unsheared network structure. The other structure was dense and compact, and was present as individual aggregates. These gels also showed a weaker G? than the unsheared gel. A shearing up to 82°C at rates above 24/s resulted in a coarse, inhomogeneous network structure. The gels showed a weak G?, indicating aggregate break-up during the steady shear.

Place, publisher, year, edition, pages
1998. Vol. 12, no 4, 459-468 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8607OAI: oai:DiVA.org:ri-8607DiVA: diva2:966480
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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