Viscoelastic properties of mixed dairy gels

J. M. Aguilera; Y. L. Xiong; J. E. Kinsella

doi:10.1016/0963-9969(93)90100-W

Viscoelastic properties of mixed dairy gels

J. M. Aguilera, Y. L. Xiong, J. E. Kinsella

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

Pure and mixed gels prepared from a whey protein isolate (WPI) and skim milk powder (SMP) by heating to 90°C at pH 4·3-4·6, with or without fat globules, were studied by mechanical testing. The testing involved compression to 20% deformation and oscillatory rheometry (storage and loss moduli, G′ and G″, respectively). Compressive stresses of mixed gels varied between 0·7 and 1·9 kPa. Gels containing WPI reached higher G′ values and had shorter gel-set times than those containing SMP. SMP based gels were more elastic than WPI based gels as revealed by the lower loss tangent (tan δ = G″ G′) values achieved after 17 min (0·18-0·23 versus approx. 0·38, respectively). Addition of fat resulted in higher compressive stresses and shorter gel-set times but did not affect the initial gelation rate. Gels with different viscoelastic and mechanical properties were prepared with varying amounts of WPI, SMP and emulsified fat.

Original language	English
Pages (from-to)	11-17
Number of pages	7
Journal	Food Research International
Volume	26
Issue number	1
DOIs	https://doi.org/10.1016/0963-9969(93)90100-W
State	Published - 1993

Bibliographical note

Funding Information:
This work was partly supported by a grant from the Agency for International Development (USAID), grant 5 13-560&G-00-1062-00 and by the NE Dairy Foods Research Center. It was accomplished while the senior author was a Ful- bright scholar at the Department Cornell University.

Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.

Keywords

compressive strength
gel
mechanical properties
rheology
skim milk powder
viscoelasticity
whey protein

ASJC Scopus subject areas

Food Science

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10.1016/0963-9969(93)90100-W

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title = "Viscoelastic properties of mixed dairy gels",

abstract = "Pure and mixed gels prepared from a whey protein isolate (WPI) and skim milk powder (SMP) by heating to 90°C at pH 4·3-4·6, with or without fat globules, were studied by mechanical testing. The testing involved compression to 20% deformation and oscillatory rheometry (storage and loss moduli, G′ and G″, respectively). Compressive stresses of mixed gels varied between 0·7 and 1·9 kPa. Gels containing WPI reached higher G′ values and had shorter gel-set times than those containing SMP. SMP based gels were more elastic than WPI based gels as revealed by the lower loss tangent (tan δ = G″ G′) values achieved after 17 min (0·18-0·23 versus approx. 0·38, respectively). Addition of fat resulted in higher compressive stresses and shorter gel-set times but did not affect the initial gelation rate. Gels with different viscoelastic and mechanical properties were prepared with varying amounts of WPI, SMP and emulsified fat.",

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author = "Aguilera, {J. M.} and Xiong, {Y. L.} and Kinsella, {J. E.}",

note = "Funding Information: This work was partly supported by a grant from the Agency for International Development (USAID), grant 5 13-560&G-00-1062-00 and by the NE Dairy Foods Research Center. It was accomplished while the senior author was a Ful- bright scholar at the Department Cornell University. Copyright: Copyright 2014 Elsevier B.V., All rights reserved.",

year = "1993",

doi = "10.1016/0963-9969(93)90100-W",

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AU - Xiong, Y. L.

AU - Kinsella, J. E.

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PY - 1993

Y1 - 1993

N2 - Pure and mixed gels prepared from a whey protein isolate (WPI) and skim milk powder (SMP) by heating to 90°C at pH 4·3-4·6, with or without fat globules, were studied by mechanical testing. The testing involved compression to 20% deformation and oscillatory rheometry (storage and loss moduli, G′ and G″, respectively). Compressive stresses of mixed gels varied between 0·7 and 1·9 kPa. Gels containing WPI reached higher G′ values and had shorter gel-set times than those containing SMP. SMP based gels were more elastic than WPI based gels as revealed by the lower loss tangent (tan δ = G″ G′) values achieved after 17 min (0·18-0·23 versus approx. 0·38, respectively). Addition of fat resulted in higher compressive stresses and shorter gel-set times but did not affect the initial gelation rate. Gels with different viscoelastic and mechanical properties were prepared with varying amounts of WPI, SMP and emulsified fat.

AB - Pure and mixed gels prepared from a whey protein isolate (WPI) and skim milk powder (SMP) by heating to 90°C at pH 4·3-4·6, with or without fat globules, were studied by mechanical testing. The testing involved compression to 20% deformation and oscillatory rheometry (storage and loss moduli, G′ and G″, respectively). Compressive stresses of mixed gels varied between 0·7 and 1·9 kPa. Gels containing WPI reached higher G′ values and had shorter gel-set times than those containing SMP. SMP based gels were more elastic than WPI based gels as revealed by the lower loss tangent (tan δ = G″ G′) values achieved after 17 min (0·18-0·23 versus approx. 0·38, respectively). Addition of fat resulted in higher compressive stresses and shorter gel-set times but did not affect the initial gelation rate. Gels with different viscoelastic and mechanical properties were prepared with varying amounts of WPI, SMP and emulsified fat.

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Viscoelastic properties of mixed dairy gels

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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