Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

Properties of different heated mixtures of whey protein concentrate, starch, gelatin, and sucrose with different water contents were studied. The water activity of samples was determined. The structural properties were analyzed by confocal laser scanning microscopy, solubility assays in different ex...

Descripción completa

Detalles Bibliográficos
Autores principales: Cassiani, Delfina María, Yamul, Diego Karim, Conforti, Paula Andrea, Pérez, Vanina Andrea, Lupano, Cecilia Elena
Formato: Articulo
Lenguaje:Inglés
Publicado: 2011
Materias:
Ciencias Exactas
Química
Whey protein concentrate
Starch
Sucrose
Gelatin
Water
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/138206
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-138206
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Whey protein concentrate
Starch
Sucrose
Gelatin
Water
spellingShingle Ciencias Exactas
Química
Whey protein concentrate
Starch
Sucrose
Gelatin
Water
Cassiani, Delfina María
Yamul, Diego Karim
Conforti, Paula Andrea
Pérez, Vanina Andrea
Lupano, Cecilia Elena
Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
topic_facet Ciencias Exactas
Química
Whey protein concentrate
Starch
Sucrose
Gelatin
Water
description Properties of different heated mixtures of whey protein concentrate, starch, gelatin, and sucrose with different water contents were studied. The water activity of samples was determined. The structural properties were analyzed by confocal laser scanning microscopy, solubility assays in different extraction solutions, polyacrylamide gel electrophoresis, and differential scanning calorimetry. Color, texture, and water-holding capacity of samples were also determined. Results show that a certain water content it is needed to form a structure with solid characteristics in these mixtures. The temperature for starch gelatinization is lower than the temperature for whey proteins denaturation, but when sucrose is present, whey proteins are denatured, before the gelatinization of starch. Sucrose is major contributor to the adhesiveness of the samples and to the decrease of their water activity. Also, sucrose decreases the firmness and cohesiveness of the samples. The main component that contributes to the browning of the samples during the heat treatment is whey protein concentrate, whereas starch is the main component responsible for the water-holding capacity in these samples. Gelatin does not modify appreciably the properties of the mixtures in the proportion used in these assays.
format Articulo
Articulo
author Cassiani, Delfina María
Yamul, Diego Karim
Conforti, Paula Andrea
Pérez, Vanina Andrea
Lupano, Cecilia Elena
author_facet Cassiani, Delfina María
Yamul, Diego Karim
Conforti, Paula Andrea
Pérez, Vanina Andrea
Lupano, Cecilia Elena
author_sort Cassiani, Delfina María
title Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
title_short Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
title_full Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
title_fullStr Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
title_full_unstemmed Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
title_sort structure and functionality of whey protein concentrate-based products with different water contents
publishDate 2011
url http://sedici.unlp.edu.ar/handle/10915/138206
work_keys_str_mv AT cassianidelfinamaria structureandfunctionalityofwheyproteinconcentratebasedproductswithdifferentwatercontents
AT yamuldiegokarim structureandfunctionalityofwheyproteinconcentratebasedproductswithdifferentwatercontents
AT confortipaulaandrea structureandfunctionalityofwheyproteinconcentratebasedproductswithdifferentwatercontents
AT perezvaninaandrea structureandfunctionalityofwheyproteinconcentratebasedproductswithdifferentwatercontents
AT lupanoceciliaelena structureandfunctionalityofwheyproteinconcentratebasedproductswithdifferentwatercontents
bdutipo_str Repositorios
_version_ 1764820456898035712

Ejemplares similares