Print Email Facebook Twitter Relating water holding of ovalbumin gels to aggregate structure Title Relating water holding of ovalbumin gels to aggregate structure Author Nieuwland, M. Bouwman, W.G. Pouvreau, L. Martin, A.H. de Jongh, H.H.J. Publication year 2016 Abstract To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbumin gels between pH 5.8 and 6.8 differs, as shown by a combination of light scattering, confocal microscopy, electron microscopy and neutron scattering techniques. It is shown that with decreasing pH larger aggregates are formed that are more compact, indicated by the fractal dimension that increased from 1.9 to 2.6. Furthermore, larger, more compact aggregates at pH 5.8 as compared to pH 6.8 resulted in more coarse gels with a less merged microstructures. In addition, a lower gel stiffness is observed at lower pH. The combination of a higher coarseness and lower gel stiffness explains both the lower total water holding and the easier exudation of water from the gel upon applied forces. Subject LifeFI - Functional IngredientsELSS - Earth, Life and Social SciencesFood and NutritionNutritionHealthy LivingOvalbuminGelsSpin echo small angle neutron scatteringAggregate sizeAggregate morphologyWater holding To reference this document use: http://resolver.tudelft.nl/uuid:e9a93320-d358-4452-b2a9-3ebdd469cb05 DOI https://doi.org/10.1016/j.foodhyd.2015.06.018 TNO identifier 527692 Source Food Hydrocolloids, 52 Article number 87e94 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.