Effects of added whey protein aggregates on textural and microstructural properties of acidified milk model systems |
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| Affiliation: | 1. Section for Ingredients and Dairy Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark;2. Arla Foods Ingredients Group P/S, Sønderupvej 26, DK-6920, Videbæk, Denmark;3. Chr. Hansen A/S, Boege Allé 10-12, DK-2970, Hoersholm, Denmark;1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;2. Arla Strategic Innovation Centre, Arla Foods, DK-8220 Brabrand, Denmark;1. Instituto de Desarrollo Tecnológico para la Industria Química (UNL-CONICET), Santa Fe, Argentina;2. Department of Applied Physics and Excellence Research Unit “Modeling Nature” (MNat), Faculty of Sciences, University of Granada, 18071, Granada, Spain;1. Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230, Odense, Denmark;2. Department of Biochemistry and Molecular Biology, University of Southern Denmark, Campusvej 55, 5230, Odense, Denmark;3. School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK;4. Arla Foods a.m.b.a, Agro Food Park 19, 8200, Aarhus, Denmark;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China;2. Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, Jiangsu Province, 214122, China;3. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand;4. Riddet Institute, Palmerston North, New Zealand;5. Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA |
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| Abstract: | Non-fat milk model systems containing 5% total protein were investigated with addition of micro- or nanoparticulated whey protein at two levels of casein (2.5% and 3.5%, w/w). The systems were subjected to homogenisation (20 MPa), heat treatment (90 °C for 5 min) and chemical (glucono-delta-lactone) acidification to pH 4.6 and characterised in terms of denaturation degree of whey protein, particle size, textural properties, rheology and microstructure. The model systems with nanoparticulated whey protein exhibited significant larger particle size after heating and provided acid gels with higher firmness and viscosity, faster gelation and lower syneresis and a denser microstructure. In contrast, microparticulated whey protein appeared to only weakly interact with other proteins present and resulted in a protein network with low connectivity in the resulting gels. Increasing the casein/whey protein ratio did not decrease the gel strength in the acidified milk model systems with added whey protein aggregates. |
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