Influence of pH on fluid gels produced from egg and whey protein isolate

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Influence of pH on fluid gels produced from egg and whey protein isolate. / Young, P. W.; Mills, T. B.; Norton, I. T.

In: Food Hydrocolloids, Vol. 111, 106108, 02.2021.

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@article{8403438a0dfc4cda8844c131cfa4406f,
title = "Influence of pH on fluid gels produced from egg and whey protein isolate",
abstract = "Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture of foods which are rich in fats. Consumers want healthier foods whilst maintaining desirable sensory properties of these foods and using {\textquoteleft}natural{\textquoteright} ingredients. In this work we present suspensions of soft gelled protein particles produced by heating induced gelation in shear of proteins. We present egg white fluid gels and compare them with previously characterized WPI fluid gels. Understanding the effects of pH on proteins is important owing to the net charge influencing gelation and gel properties. Soft tribology and rheology were used to investigate textural properties of fluid gels produced and relate these to potential mouthfeel of these systems. Fluid Gels at the IEP were shown to produce aggregated particles of less than 1 μm diameter. These systems produced at the IEP demonstrated greater friction values in the mixed and boundary regimes of lubrication.",
author = "Young, {P. W.} and Mills, {T. B.} and Norton, {I. T.}",
note = "Funding Information: The authors thank Bakkavor Foods Ltd for financial support throughout this project. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",
year = "2021",
month = feb,
doi = "10.1016/j.foodhyd.2020.106108",
language = "English",
volume = "111",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Influence of pH on fluid gels produced from egg and whey protein isolate

AU - Young, P. W.

AU - Mills, T. B.

AU - Norton, I. T.

N1 - Funding Information: The authors thank Bakkavor Foods Ltd for financial support throughout this project. Publisher Copyright: © 2020 Elsevier Ltd

PY - 2021/2

Y1 - 2021/2

N2 - Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture of foods which are rich in fats. Consumers want healthier foods whilst maintaining desirable sensory properties of these foods and using ‘natural’ ingredients. In this work we present suspensions of soft gelled protein particles produced by heating induced gelation in shear of proteins. We present egg white fluid gels and compare them with previously characterized WPI fluid gels. Understanding the effects of pH on proteins is important owing to the net charge influencing gelation and gel properties. Soft tribology and rheology were used to investigate textural properties of fluid gels produced and relate these to potential mouthfeel of these systems. Fluid Gels at the IEP were shown to produce aggregated particles of less than 1 μm diameter. These systems produced at the IEP demonstrated greater friction values in the mixed and boundary regimes of lubrication.

AB - Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture of foods which are rich in fats. Consumers want healthier foods whilst maintaining desirable sensory properties of these foods and using ‘natural’ ingredients. In this work we present suspensions of soft gelled protein particles produced by heating induced gelation in shear of proteins. We present egg white fluid gels and compare them with previously characterized WPI fluid gels. Understanding the effects of pH on proteins is important owing to the net charge influencing gelation and gel properties. Soft tribology and rheology were used to investigate textural properties of fluid gels produced and relate these to potential mouthfeel of these systems. Fluid Gels at the IEP were shown to produce aggregated particles of less than 1 μm diameter. These systems produced at the IEP demonstrated greater friction values in the mixed and boundary regimes of lubrication.

UR - http://www.scopus.com/inward/record.url?scp=85089835485&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2020.106108

DO - 10.1016/j.foodhyd.2020.106108

M3 - Article

AN - SCOPUS:85089835485

VL - 111

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 106108

ER -