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
Life
FI - Functional Ingredients
ELSS - Earth, Life and Social Sciences
Food and Nutrition
Nutrition
Healthy Living
Ovalbumin
Gels
Spin echo small angle neutron scattering
Aggregate size
Aggregate morphology
Water 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