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Mixed gels of gelatin and whey proteins, formed by combining temperature and high pressure
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1997 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 11, no 4, 457-470 p.Article in journal (Refereed)
Abstract [en]

Mixed and pure gels of gelatin and whey protein concentrate ( WPC) were formed by using temperature and high pressure simultaneously. Combining these gel formation methods enables the two polymer networks to set at the same time. The microstructure of the gels was studied by means of light microscopy and transmission electron microscopy, and the rheological properties by means of dynamic oscillatory measurements and tensile tests. The pH values investigated were 5.4, 6.8 and 7.5. The isoelectric point of the WPC is around pH 5.2 and that of gelatin between pH 7.5 and 9. At pH 5.4, the mixed gel formed a phase-separated system, with a gelatin continuous network and spherical inclusions of the WPC. The storage modulus (G) of the mixed gel was similar to that of a pure gelatin gel. At pH 6.8, the mixed gel formed a phase-separated system, composed of an aggregated network and a phase with fine strands. The aggregated network proved to be made up of both gelatin and WPC, and the fine strands were formed of gelatin. The mixed gel at pH 6.8 showed a high G compared with the pure gels, which decreased significantly when the gelatin phase melted. At pH 7.5 the mixed gel was composed of one single aggregated network, in which gelatin and WPC were homogeneously distributed. It was impossible to distinguish the gelatin from the WPC in the mixed network. The mixed gel at pH 7.5 showed a significantly higher G than the pure gels. As the gelatin phase was melted out for the mixed gel, a large decreasein G was observed. The pure gelatin gels, formed by a temperature decrease under high pressure, proved to be pH-dependent, showing an increase in aggregation as the pH increased from 5.4 to 7.5. A fine-stranded, transparent gelatin gel was formed at pH 5.4, while an aggregated, opaque gel was formed at pH 7.5. The stress at fracture for the gelatin gels decreased as the aggregation, and consequently the pore size, increased. © Oxford University Press.

Place, publisher, year, edition, pages
1997. Vol. 11, no 4, 457-470 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8613OAI: oai:DiVA.org:ri-8613DiVA: diva2:966486
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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