Title of article :
Improvement and modification of whey protein gel texture using polysaccharides
Author/Authors :
Sylvie L Turgeon، نويسنده , , Jean-Martin Beaulieu، نويسنده ,
Issue Information :
دوماهنامه با شماره پیاپی سال 2001
Abstract :
Whey proteins (WP) and polysaccharides are two gelling biopolymers used in the food industry for their wide range of rheological and textural properties. Mixed gels containing more than one gelling agent are usually classified into three types: interpenetrating, coupled, and phase-separated networks. Large deformation behavior of whey protein gels mixed with polysaccharides is presented. pH, and the concentration and nature of the cations added in the system, affect both protein and polysaccharide gels. These factors will also modify the mixing behavior of protein-polysaccharide solutions. The effect of cations and pH are respectively explained using WP/κ-carrageenan and WP/pectin systems. Under the conditions studied, two types of mixed systems were obtained: one with two gelling biopolymers (WP/κ-carrageenan), and the other where protein is the only gelling biopolymer (WP/pectin). Conditions favoring incompatibility can lead to spherical inclusions of whey protein.
Keywords :
Carrageenan , Large deformation properties , Whey proteins , Pectin , Mixed gels
Journal title :
Food Hydrocolloids
Journal title :
Food Hydrocolloids