The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Darizu Munialo, C.
van der Linden, E.
Ako, K.
Nieuwland, M.
van As, H.
de Jongh, H.H.J.

2016

The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy (RE), or dissipate energy, has not been fully reported. In this paper heatinduced WP gels containing high (HM) or low (LM) methylated negatively charged pectin or the neutral pullulan were prepared to study how the addition of polysaccharides to WP affects the mechanical properties of the formed gels. These gels were subjected to uniaxial compression and mechanical properties, including RE, were evaluated. The addition of pullulan to WP did not enhance the RE, whereas an increase in LM pectin resulted in higher RE. For gels containing HM pectin, the presence of the polymer induced an initial decrease of the RE. Nevertheless, RE increased with further increase in pectin concentration. These findings indicate that the addition of polysaccharides to whey proteins during gel formation results in changes in the RE but to different extent for different polymers. The results from this study suggest that the addition of polysaccharides to WP can be used as a tool to modulate the ability of whey protein gels to elastically store energy upon mechanical deformation.

Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
Recoverable energy
Dissipated energy
Polysaccharide
Whey protein
Pectin
Pullulan

http://resolver.tudelft.nl/uuid:a78d8d34-d0ff-40de-a299-e3106360b4fc

https://doi.org/10.1016/j.foodhyd.2015.08.013

528290

Food Hydrocolloids, 52, 707-720

article