COLD GELATION OF WHEY PROTEIN EMULSIONS |
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Authors: | PAULA ROSA GUIDO SALA TON VAN VLIET FRED VAN DE VELDE |
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Affiliation: | Wageningen Centre for Food Sciences P.O. Box 557, 6700 AN Wageningen, the Netherlands; Agrotechnology and Food Science Group Wageningen University and Research Centre Bomenweg 2, 6703 HD Wageningen, the Netherlands; Texture Department NIZO food research Kernhemseweg 2, P.O. Box 20, 6710 BA Ede, the Netherlands |
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Abstract: | Stable and homogeneous emulsion‐filled gels were prepared by cold gelation of whey protein isolate (WPI) emulsions. A suspension of heat‐denatured WPI (soluble WPI aggregates) was mixed with a 40% (w/w) oil‐in‐water emulsion to obtain gels with varying concentrations of WPI aggregates and oil. For emulsions stabilized with native WPI, creaming was observed upon mixing of the emulsion with a suspension of WPI aggregates, likely as a result of depletion flocculation induced by the differences in size between the droplets and aggregates. For emulsions stabilized with soluble WPI aggregates, the obtained filled suspension was stable against creaming, and homogeneous emulsion‐filled gels with varying protein and oil concentrations were obtained. Large deformation properties of the emulsion‐filled cold‐set WPI gels were determined by uniaxial compression. With increasing oil concentration, the fracture stress increases slightly, whereas the fracture strain decreases slightly. Small deformation properties were determined by oscillatory rheology. The storage modulus after 16 h of acidification was taken as a measure of the gel stiffness. Experimental results were in good agreement with predictions according to van der Poel's theory for the effect of oil concentration on the stiffness of filled gels. Especially, the influence of the modulus of the matrix on the effect of the oil droplets was in good agreement with van der Poel's theory. |
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Keywords: | CLSM filled gels fracture properties large deformation rheology van der Poel's theory |
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