Whey protein gels

Walkenstrom, P., Windhab, E., and Hermansson, A. M. (1998). Shear-induced structuring of particulate whey protein gels. Food Hydrocolloids 12, 459 68. 

Protein System characteristics of selected commercial concentrates (WPC). whey protein Gel Tlme ... 

Calcium precipitation of whey proteins produces a hydrated coagulum. Schmidt et al. (1979) found hardness of whey protein gels to be greatest when 11.1 mM calcium chloride was added, de Rham and Chanton (1984) observed that calcium concentrations critical for precipitation of whey proteins were independant of the calcium-to-protein ratios. 

An example is given by Figures 1 and 2 which show SEM micrographs of whey protein gels in the absence and presence of 0.2 M NaCl. 

Fertsch, B., Muller, M., and Hinrichs, J. (2003). Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release. Innovative Food... 

Cold-set whey protein gels obtained by addition of calcium ions to preheated whey proteins have been used to deliver iron (Remondetto et al. 2002). By modulating the conditions of formation, gels with different microstructures (particulate or filamentous) were formed with different encapsulating properties. Filamentous whey protein gels were more efficient than particulate gels in delivering bioavailable iron to the intestine, as less iron was released at acidic but more at alkaline pH (Remondetto et al. 2004). 

Whey protein gels (protein 87-143 Time-temperature superposition of creep Katsuta and Kinsella ... 

Katsuta, K. and Kinsella, J. E. 1990. Effects of temperature on viscoelastic properties and activation energies of whey protein gels./. FoodSci. 55 1296-1302. 

Manoj, R, Kasapis, S., and Hember, M. W. N. 1997. Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels. Carbohydr. Polym. 32 141-153. 

Altrng, A.C., Hamer, R.J., Kruif de, C.G., Paques, M., and Visschers, R.W. (2003). Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids 17,469-479. 

Bottcher, S.R., and Foegeding, E.A. (1994). Whey protein gels Fracture stress and strain and related microstructural properties. Food Hydrocolloids 82,113-123. 

Reid, A.A., Champagne, C.P., Gardner, N., Fustier, P., and VuiUemard, J.C. 2007. Survival in food systems of Lactobacillus rhamnosus ROll microentrapped in whey protein gel particles. J. Food Sci. 72 31-37. 

Betz, M. Kulozik, U., Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels. 11th International Congress on Engineering and Food (Icefll) (2011) 1, 2047-2056. 

Mestres, M., Kieffer,R., Buettner, A. (2006) Release and perception of ethyl butanoate during and after consumption of whey protein gels relation between textural and physiological parameters. Journal of Agricultural and Food Chemistry, 54,1814-1821. 

The purpose of our study was to determine whether sensory aroma perception is influenced by textural properties, and whether this is through an effect in aroma release or a psychophysical effect. Release and perception of these flavor compounds from five different whey protein gels were studied by in vivo aroma release and by time intensity. 

The molecular interactions of diacetyl and ethylbutyrate with whey protein gels were studied by static headspace measurements. This was done in order to check whether the differences in aroma release and perception of the studied gels could be explained directly by physical gel parameters, without the need to take final protein concentration and aroma-protein interactions into account. There were no differences in static headspace... 

Figure 3 Physical properties and CSLM images of the whey protein gels. (From Ref. [30]. Reprinted with permission from Weel et al, J. Agric. Food Chem. 50 5149-5155. Copyright 2002 American Chemical Society.)...

The main conclusion is that for the whey protein gel system used the sensory assessment of aroma intensity is infiuenced by a change in gel structure. The change in aroma perception could not be attributed to a change in in vivo aroma release. Therefore, it was concluded that the perception of aroma intensity could be infiuenced by textural parameters in a psychophysical way. 

M Verheul, SPFM Roefs. Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids 12 17-24, 1998. 

KGC Weel et al. Flavour release and perception of flavoured whey protein gels perception is determined by texture rather than by release. J Agric Food Chem 50 5149-5155, 2002. 

Mestres et al. used nose-space extraction to monitor the influence of whey protein gel texture on volatile release patterns during mastication [69,70]. The retronasal aroma release was followed and compared to sensory perception of overall aroma intensity, with the objective to And a connective link between physicochemical release patterns and perceived sensory impressions. Gel texture was foimd to be correlated with the in vivo physicochemical release patterns and to the corresponding retronasal aroma perception. 

Mei, J. B., Reineccius, G. A., Knighton, W. B., Grimsrud, E. P. (2004) Influence of strawberry yogurt composition on aroma release. J. Agric. Food Chem. 52,6267. Mestres, M., Moran, N., Jordan, A., Buettner, A. (2005) Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. In vivo release analysis. J. Agric. Food Chem. 53,403. 

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