Publicação
Influence of moderate electric fields on the formation and properties of whey protein network structures
| Resumo: | Gelation plays a major role in enhancing textural properties of foods (substituting fats), once it provides unique textural properties that gives pleasant mouth feel, and enables holding water and other ingredients in one matrix. The general objective of this study was to assess the effects of MEF on properties of whey protein hydrogels. Results show that MEF originated a weaker gel structure than conventional heating treatment. Significant decreases in storage and loss moduli were observed upon application of MEF. Aggregation and cross-linking patterns of whey proteins during MEF was not sufficiently high to form a true elastic gel network. As conclusion, MEF may provide a novel method for production of a protein matrix with distinctive properties. However a larger body of research is needed to fully address the role of the MEF on protein electrostatics and protein-protein interactions. |
|---|---|
| Autores principais: | Pereira, Ricardo |
| Outros Autores: | Teixeira, J. A.; Vicente, A. A. |
| Assunto: | Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| Ano: | 2012 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1866876678788087808 |
|---|---|
| author | Pereira, Ricardo |
| author2 | Teixeira, J. A. Vicente, A. A. |
| author2_role | author author |
| author_facet | Pereira, Ricardo Teixeira, J. A. Vicente, A. A. |
| author_role | author |
| contributor_name_str_mv | Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pereira, Ricardo\"},{\"Person.name\":\"Teixeira, J. A.\"},{\"Person.name\":\"Vicente, A. A.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Pereira, Ricardo Teixeira, J. A. Vicente, A. A. |
| datacite.date.Accepted.fl_str_mv | 2012-09-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2014-12-17T18:11:12Z |
| datacite.date.embargoed.fl_str_mv | 2014-12-17T18:11:12Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| datacite.titles.title.fl_str_mv | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| dc.contributor.none.fl_str_mv | Universidade do Minho |
| dc.creator.none.fl_str_mv | Pereira, Ricardo Teixeira, J. A. Vicente, A. A. |
| dc.date.Accepted.fl_str_mv | 2012-09-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2014-12-17T18:11:12Z |
| dc.date.embargoed.fl_str_mv | 2014-12-17T18:11:12Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/32156 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| dc.title.fl_str_mv | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_5794 |
| description | Gelation plays a major role in enhancing textural properties of foods (substituting fats), once it provides unique textural properties that gives pleasant mouth feel, and enables holding water and other ingredients in one matrix. The general objective of this study was to assess the effects of MEF on properties of whey protein hydrogels. Results show that MEF originated a weaker gel structure than conventional heating treatment. Significant decreases in storage and loss moduli were observed upon application of MEF. Aggregation and cross-linking patterns of whey proteins during MEF was not sufficiently high to form a true elastic gel network. As conclusion, MEF may provide a novel method for production of a protein matrix with distinctive properties. However a larger body of research is needed to fully address the role of the MEF on protein electrostatics and protein-protein interactions. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePaper |
| fulltext.url.fl_str_mv | https://prod-dspace.uminho.pt/bitstreams/1697a06c-6345-4163-a241-8b3ddd2e5455/download |
| id | rum_2c38678f0ecb0d8a366e7e4e82f292e7 |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/32156 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/32156 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Pereira, Ricardo Teixeira, J. A. Vicente, A. A. |
| publishDate | 2012 |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engporGelation plays a major role in enhancing textural properties of foods (substituting fats), once it provides unique textural properties that gives pleasant mouth feel, and enables holding water and other ingredients in one matrix. The general objective of this study was to assess the effects of MEF on properties of whey protein hydrogels. Results show that MEF originated a weaker gel structure than conventional heating treatment. Significant decreases in storage and loss moduli were observed upon application of MEF. Aggregation and cross-linking patterns of whey proteins during MEF was not sufficiently high to form a true elastic gel network. As conclusion, MEF may provide a novel method for production of a protein matrix with distinctive properties. However a larger body of research is needed to fully address the role of the MEF on protein electrostatics and protein-protein interactions.application/pdfporInfluence of moderate electric fields on the formation and properties of whey protein network structuresPereira, RicardoTeixeira, J. A.Vicente, A. A.HostingInstitutionOrganizationalUniversidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.pt2014-12-17T18:11:12Z2012-092014-12-09T23:19:29Z2012-09-01T00:00:00ZHandlehttps://hdl.handle.net/1822/32156http://purl.org/coar/access_right/c_abf2open accessElectric fieldWhey protein hydrogelsAggregationViscoelastic behavior557569 bytesother research producthttp://purl.org/coar/resource_type/c_5794conference paperhttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://prod-dspace.uminho.pt/bitstreams/1697a06c-6345-4163-a241-8b3ddd2e5455/download |
| spellingShingle | Influence of moderate electric fields on the formation and properties of whey protein network structures Pereira, Ricardo Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| status | SINGLETON |
| subject.fl_str_mv | Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| title | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| title_full | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| title_fullStr | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| title_full_unstemmed | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| title_short | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| title_sort | Influence of moderate electric fields on the formation and properties of whey protein network structures |
| topic | Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| topic_facet | Electric field Whey protein hydrogels Aggregation Viscoelastic behavior |
| url | https://hdl.handle.net/1822/32156 |
| visible | 1 |