Interactions in protein mixtures. Part I: Second virial coefficients from osmometry

The interaction of proteins (b-lactoglobulin, Bovine Serum Albumin (BSA), gelatins and whey protein isolate (WPI)) in solution was quantified by measuring their second virial coefficient using membrane osmometry. At neutral pH below 20e40 mM ionic strength, electrostatic repulsion dominated the interaction. At higher ionic strength, BSA, WPI and...

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

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 ...

Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

The interaction of proteins (b-lactoglobulin, Bovine Serum Albumin (BSA), gelatins and whey protein isolate (WPI)) in solution was quantified by measuring their second virial coefficient using membrane osmometry. At neutral pH below 20e40 mM ionic strength, electrostatic repulsion dominated the interaction. At higher ionic strength, BSA, WPI and...

Microstructure and rheology of globular protein gels in the presence of gelatin

The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin (type A, type B and hydrolyzed type A) was investigated. Microstructural information was obtained using a combination of confocal laser scanning microscopy (CLSM) and spin echo small-angle...

The microstructure and rheology of homogeneous and phase separated gelatine gels

The gelation of gelatine in mixtures of gelatine (type A or type B) and globular proteins (Whey Protein Isolate (WPI), Whey Protein Aggregates (WPA) and Soy Protein Isolate (SPI)) was studied with a focus on their phase separation during gelation. Confocal laser scanning microscopy, visual observations and rheology were used to link the changes...

Modulating fracture properties of mixed protein systems

To design foods with desired textures it is important to understand structure build-up and breakdown. One can obtain a wide range of structures using mixtures of different structuring ingredients such as for example protein mixtures. Mixed soy protein isolate (SPI)/gelatine gels were analyzed for their linear rheological properties, fracture...

Fibril Formation from Pea Protein and Subsequent Gel Formation

The objective of this study was to characterize fibrillar aggregates made using pea proteins, to assemble formed fibrils into protein-based gels, and to study the rheological behavior of these gels. Micrometer-long fibrillar aggregates were observed after pea protein solutions had been heated for 20 h at pH 2.0. Following heating of pea proteins...

Modulation of the Gelation Efficiency of Fibrillar and Spherical Aggregates by Means of Thiolation

Fibrillar and spherical aggregates were prepared from whey protein isolate (WPI). These aggregates were thiolated to a substantial degree to observe any impact on functionality. Sulfur-containing groups were introduced on these aggregates which could be converted to thiol groups by deblocking. Changes on a molecular and microstructural level...

Prediction of texture perception of mayonnaises from rheological and novel instrumental measurements

Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by...

Modeling of thickness for semisolid foods

We investigated the relationship between orally perceived thickness and calculated shear stress on the tongue for mayonnaise and custard. To this end, the applicability of the models of Kokini et al. (1977), describing the mechanical breakdown in the mouth, have been tested. Within a limited range of shear stresses (mayonnaise < 150 Pa; custard ...

Ingrowth of aorta wall into stent grafts impregnated with basic fibroblast growth factor: A porcine in vivo study of blood vessel prosthesis healing

Objective: Endovascular aneurysm repair is an alternative treatment of abdominal aortic aneurysm. The procedure is less invasive, and morbidity and most probably mortality are reduced. However, some problems, such as endoleakage, are yet to be resolved. Endoleakage can occur after graft migration, as a result of insufficient fixation of the...