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

Producción científica: Article › revisión exhaustiva

23 Citas (Scopus)

Resumen

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.

Idioma original	English
Páginas (desde-hasta)	11-17
Número de páginas	7
Publicación	Food Research International
Volumen	26
N.º	1
DOI	https://doi.org/10.1016/0963-9969(93)90100-W
Estado	Published - 1993

Nota bibliográfica

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.

Financiación

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.

Financiadores	Número del financiador
United States Agency for International Development	5 13-560, G-00-1062-00
Northeast Dairy Foods Research Center

ASJC Scopus subject areas

Food Science

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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.",

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

language = "English",

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AU - Aguilera, J. M.

AU - Xiong, Y. L.

AU - Kinsella, J. E.

N1 - 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.

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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KW - gel

KW - mechanical properties

KW - rheology

KW - skim milk powder

KW - viscoelasticity

KW - whey protein

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JO - Food Research International

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Viscoelastic properties of mixed dairy gels

Resumen

Nota bibliográfica

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ASJC Scopus subject areas

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