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Effect of composition of commercial whey protein preparations upon gelation at various pH values

2012Journal article Restricted access
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dc.contributor.authorRamos, Óscar S.
dc.contributor.authorPereira, Joana O.
dc.contributor.authorSilva, Sara I.
dc.contributor.authorAmorim, Maria M.
dc.contributor.authorFernandes, João C.
dc.contributor.authorLopes-da-Silva, José A.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2013-01-28T14:15:54Z
dc.date.available2013-01-28T14:15:54Z
dc.date.issued2012
dc.description.abstractThe major goal of this research effort was to comprehensively characterize various whey protein products available in the market — including one whey protein isolate (WPI) and three whey protein concentrates (two forms of WPC 80, and WPC 50), with regard to the effects of specific components (e.g. lecithin and minerals) and concentration of β-lactoglobulin (β-Lg) and α-lactalbumin upon thermal and gelation properties at various pH values (using micro differential scanning calorimetry, μDSC, and oscillatory rheometry). At pH values far from the isoelectric point of whey proteins, denaturation and aggregation appeared as one single endothermic peak in the corresponding μDSC heating thermograms, for WPI and both WPC 80; however, they appeared as separate transitions at pH 5. Acidic conditions increased the temperature of occurrence of the dominant endothermic transition associated to β-Lg, thus increasing the thermal stability of WPI, WPC 80A and WPC 80B. Gelation took place at the lowest temperature when pH was set at 5. WPI, WPC 80A and WPC 80B exhibited the highest G′ values at pH 5 — whereas WPI led to stronger gels than WPC, irrespective of pH. In the case of WPC 50, gelation did not occur at all.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationRAMOS, Óscar S. ...[et al.] - Effect of composition of commercial whey protein preparations upon gelation at various pH values. Food Research International. ISSN 0963-9969. Vol. 48, n.º 2 (2012), p. 681–689por
dc.identifier.doi10.1016/j.foodres.2012.06.004
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.14/10002
dc.identifier.wosWOS:000311185100044
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
dc.subjectWhey proteinspor
dc.subjectDenaturationpor
dc.subjectAggregationpor
dc.subjectGelationpor
dc.subjectMicro-calorimetrypor
dc.subjectRheologypor
dc.titleEffect of composition of commercial whey protein preparations upon gelation at various pH valuespor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F80766%2F2011/PT
oaire.citation.issue2
oaire.citation.startPage681
oaire.citation.titleFood Research International
oaire.citation.volume48
person.familyNameRamos
person.familyNameOdila Pereira
person.familyNameBaptista da Silva
person.familyNameAmorim
person.familyNameFernandes
person.familyNameLopes da Silva
person.familyNamePintado
person.familyNameMalcata
person.givenNameOscar
person.givenNameJoana
person.givenNameSara
person.givenNameMaria Manuela
person.givenNameJoão
person.givenNameJosé
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier2343777
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person.identifier.orcid0000-0002-7627-189X
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person.identifier.orcid0000-0002-2863-1790
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-3981-2013
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person.identifier.scopus-author-id54889028400
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person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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