Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties |
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| Affiliation: | 1. Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga, SP, Brazil;2. Centro Universitário Hermínio Ometto – UNIARARAS, Araras, SP, Brazil;3. Departamento de Física, Universidade Estadual de Londrina (UEL), Londrina, PR, Brazil;1. TI Food and Nutrition, P.O. Box 557, 6700 AN, Wageningen, The Netherlands;2. TNO, PO Box 360, 3700 AJ Zeist, The Netherlands;3. Delft University of Technology, Mekelweg 15, 2629 JB Delft, The Netherlands;4. NIZO Food Research B.V., P.O. Box 20, 6710 BA Ede, The Netherlands;5. ProtIn Consultancy, Nepveulaan 112, 3705 LG Zeist, The Netherlands;1. División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico s/n Esq. Av. Carlos Hank González, Ecatepec de Morelos, Estado de México 55210, Mexico;2. Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1, Tulancingo, Hidalgo 43600, Mexico;3. Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlíxco186, Vicentina, México, DF 09340, México;4. DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n Col. Las Campanas, Querétaro 76010 Qro., Mexico;5. Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima, Apdo 12-056, Perú |
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| Abstract: | The effects of heating rate and xanthan addition on the gelation of a 15% w/w whey protein solution at pH 7 and in 0.1 M phosphate buffer were studied using small-amplitude oscillatory shear (SAOS) rheological measurements and uniaxial compression tests. WPI solutions were heated from 25 to 90 °C at five heating rates (0.1, 1, 5, 10 and 20 °C/min). Gelation temperature of WPI decreased with decreasing of heating rates and with xanthan addition. Under uniaxial compression, the WPI gels prepared with no more than 0.2% w/w xanthan exhibited distinct fracture point and were tougher (i.e. higher fracture stress and fracture strain) than the gels prepared with no less than 0.5% w/w xanthan. In general, the fracture strain of WPI gels increased with heating rate, though not significantly, at all xanthan contents investigated. However, the fracture stress of WPI gels, generally, decreased with heating rate when xanthan content was 0–0.2% and increased with heating rate when xanthan content was 0.5 and 1%. |
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