Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels
Centraal Instituut voor Voedingsonderzoek TNO
Baigts Allende, D.
de Jongh, H.H.J.
The exploration of microstructures and textures of protein based systems is essential to understand (oral) breakdown properties and thereby textural aspects, or macroscopic functionalities such as water holding. Upon structure breakdown, the applied energy (W) is primarily directed towards fracture (Wf) for particulate gels. For stranded gels the applied energy is either elastically stored (Ws) or dissipated (Wd). The energy balance can then be denoted as W= Ws+Wd+Wf.1 The fore mentioned mechanical properties have been shown to relate to texture perception that may go from ‘spreadable’ to ‘crumbly’ for particulate and stranded networks, respectively.2,3 Understanding of how to control the energy balance with regard to microstructure and texture perception is of key importance for the food industry to modulate their products towards desired sensory properties, especially when new (alternative) protein sources are involved.
To reference this document use:
FI - Functional Ingredients
EELS - Earth, Environmental and Life Sciences
Food Hydrocolloids Trust, Wrexham, North Wales
Proceeding of: Gums and Stabilisers for the Food Industry 17" Conference, 1-7