Structure and stability of ion induced whey protein aerated gels

The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at amb...

Full description

Saved in:
Bibliographic Details
Published in:Czech Journal of Food Sciences 2013-01, Vol.31 (3), p.211-216
Main Author: Tomczyńska-Mleko, Marta
Format: Article
Language:English
Subjects:
Aeration
Air bubbles
Ambient temperature
Calcium
Calcium ions
foam
Gels
globular protein
Microstructure
pH effects
Proteins
Size reduction
Structural stability
syneresis
turbiscan
Whey
Whey protein
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at ambient temperature. Two concentrations of calcium ions were used: 20 and 30mM to produce foamed gels with different microstructure. Foamed gels obtained at 30mM Ca2+ were composed of thick strands and irregular, large air bubbles. For these gels, larger synaeresis and bubble size reduction were observed. Fine-stranded, small bubble size aerated gels obtained at 20mM Ca2+ were very stable during storage. Decreased protein concentration and increased pH of the gels resulted in an increased bubble size.
ISSN:1212-1800
1805-9317
DOI:10.17221/247/2012-CJFS