Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems. (August 2019)

• Record Type: Journal Article
• Authors: Li, Juan; Wu, Yuting; Lu, Naiyan; Liu, Dasong; Regenstein, Joe M.; Zhou, Peng
• Is Part Of: Food bioscience. Volume 30(2019)
• Publication Date: 2019-08
• Subjects: Whey proteins -- Xanthan gum -- κ-carrageenan -- Gum Arabic -- Rheological properties -- Microstructural properties; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2019.100424
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Effects of xanthan gum (XG), κ-carrageenan (KC) and gum Arabic (GA) on rheological properties and microstructural properties of semisolid whey protein-rich systems were studied. Results of oscillation frequency sweeps and temperature ramp experiments indicated that whey protein-rich systems containing XG and KC formed a viscoelastic structure that had different rheological properties compared to GA. XG or KC intensified the rheological properties of whey protein-rich systems, while forming an additional network separate from the whey protein isolate (WPI). The double-labelled (WPI and hydrocolloids) micrographs showed that a continuous network structure formed with 1% added XG or KC while the system maintained a relative homogeneous structure with GA. Small-angle X-ray scattering (SAXS) also confirmed that an ordered structure was formed when the XG or KC reached 1%. Furthermore, these ordered structures were not completely destroy with heat. Graphical abstract: Image 1 Highlights: Hydrocolloids changed rheology and microstructures in whey protein-rich system. Hydrocolloids promote a synergistic effect in whey protein-rich system occurring. XG or KC formed a polysaccharide-continuous structure in whey protein-rich system. A homogeneous phase was kept in whey protein-rich system with the presence of GA.