Rheological properties of mixed gels of oat ß-glucan and whey proteins

Polimery ◽  
2012 ◽  
Vol 57 (4) ◽  
pp. 284-289 ◽  
Author(s):  
WALDEMAR GUSTAW ◽  
DOMINIK SZWAJGIER
Keyword(s):  
Rheological Properties ◽  
Whey Proteins

Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins

1996 ◽  
Vol 6 (6) ◽  
pp. 645-658 ◽  
Author(s):  
Sylvie L. Turgeon ◽  
Christian Sanchez ◽  
Sylvie F. Gauthier ◽  
Paul Paquin
Keyword(s):  
Rheological Properties ◽  
Whey Proteins ◽  
Salad Dressing

Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk

RSC Advances ◽  
2015 ◽  
Vol 5 (12) ◽  
pp. 8952-8956 ◽  
Author(s):  
Weiyi Xu ◽  
Shenghua He ◽  
Ying Ma ◽  
Yixin Zhang ◽  
Rongchun Wang
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Whey Proteins ◽  
Yak Milk ◽  
Acid Gelation

The soluble whey protein/κ-casein complexes were predominant in changing the rheological properties of yak milk yoghurt.

Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation

LWT ◽  
2020 ◽  
pp. 110518 ◽  
Author(s):  
Janine Wagner ◽  
Marios Andreadis ◽  
Athanasios Nikolaidis ◽  
Costas G. Biliaderis ◽  
Thomas Moschakis
Keyword(s):  
Rheological Properties ◽  
Whey Proteins

scholarly journals Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

2013 ◽  
Vol 2 (6) ◽  
pp. 55 ◽  
Author(s):  
Dimitris Petridis ◽  
Georgia Dimitreli ◽  
Stella Chrysalidou ◽  
Pantelina Akakiadou
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Flow Behavior ◽  
Whey Proteins ◽  
Fat Content ◽  
Buffalo Milk ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Regression Equations ◽  
Color Intensity

<p>The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (G<sub>g</sub>), retarded elasticity (G<sub>R</sub>) and Newtonian viscosity (?<sub>0</sub>) were positively correlated with increasing casein content. However, tan ? was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.</p>

The age-thickening of sweetened condensed milk: I. Rheological properties

1962 ◽  
Vol 29 (3) ◽  
pp. 249-258 ◽  
Author(s):  
Ruth Samel ◽  
M. M. Muers
Keyword(s):  
Rheological Properties ◽  
Room Temperature ◽  
Whey Proteins ◽  
High Viscosity ◽  
Sweetened Condensed Milk ◽  
Casein Micelles ◽  
Condensed Milk ◽  
Higher Temperature ◽  
Nitrogen Contents ◽  
Initial Viscosity

SummaryThe viscosity and flow properties of fresh and age-thickened separated sweetened condensed milk have been investigated using a rotating cylinder viscometer. The rheological properties, and the changes therein brought about by stirring, were studied by means of flow curves obtained by plotting stress against the corresponding rate of shear. Condensed milk during age-thickening is shown to develop thixotropic properties, with a high initial viscosity or ‘gel strength’ which, however, is easily reduced by stirring. On prolonged stirring the viscosity reaches a minimum (the ‘permanent’ viscosity), which becomes progressively higher as the age-thickening process continues. On storage subsequent to stirring there is only an insignificant recovery of the lost viscosity at room temperature, but a substantial recovery at higher temperature.Sweetened condensed whey shows no age-thickening, and the casein-free supernatant liquids obtained by centrifuging dilutions of both fresh and age-thickened condensed milk have the same nitrogen contents and the same viscosities. This is interpreted to mean that the whey proteins play no significant part, directly or in association with casein, in the age-thickening process. Also the sedimentation rate of the casein during centrifuging is greater with age-thickened than with fresh condensed milk, which indicates an increase in casein particle size during agethickening.The following working hypothesis is suggested to account for this behaviour. During age-thickening a slow irreversible change occurs in the size or shape of the casein micelles, probably by aggregation, which produces the rise in ‘permanent’ viscosity. These micelles orient themselves in such a way as to form a loose network enclosing some of the dispersion medium, thereby producing the large increase in the initial viscosity. On stirring, this network is broken down, and although it can reform in time at high temperatures, such recovery is greatly retarded at room temperature by the high viscosity of the aqueous phase containing the soluble constituents of the condensed milk.

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

1998 ◽  
Vol 65 (4) ◽  
pp. 555-567 ◽  
Author(s):  
JOHN A. LUCEY ◽  
MICHELLE TAMEHANA ◽  
HARJINDER SINGH ◽  
PETER A. MUNRO
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Loss Tangent ◽  
Whey Proteins ◽  
Skim Milk ◽  
Casein Micelles ◽  
Heated Milk ◽  
Tan Δ ◽  
Reconstituted Milk ◽  
Acid Milk Gels

The effect of interactions of denatured whey proteins with casein micelles on the rheological properties of acid milk gels was investigated. Gels were made by acidification of skim milk with glucono-δ-lactone at 30°C using reconstituted skim milk powders (SMP; both low- and ultra-low-heat) and fresh skim milk (FSM). The final pH of the gels was ∼4·6. Milks containing associated or ‘bound’ denatured whey proteins (BDWP) with casein micelles were made by resuspending the ultracentrifugal pellet of heated milk in ultrafiltration permeate. Milks containing ‘soluble’ denatured whey protein (SDWP) aggregates were formed by heat treatment of an ultracentrifugal supernatant which was then resuspended with the pellet. Acid gels made from unheated milks had low storage moduli, G′, of <20 Pa. Heating milks at 80°C for 30 min resulted in acid gels with G′ in the range 390–430 Pa. The loss tangent (tan δ) of gels made from heated milk increased after gelation to attain a maximum at pH ∼5·1, but no maximum was observed in gels made from unheated milk. Acid gels made from milks containing BDWP that were made from low-heat SMP, ultra-low-heat SMP and FSM had G′ of about 250, 270 and 310 Pa respectively. Acid gels made from milks containing SDWP that were made from ultra-low-heat SMP or FSM had G′ values in the range 17–30 Pa, but gels made from low-heat SMP had G′ of ∼140 Pa. It was concluded that BDWP were important for the increased G′ of acid gels made from heated milk. Addition of N-ethylmaleimide (NEM) to low-heat reconstituted milk, to block the —SH groups, resulted in a reduction of the G′ of gels formed from heated milk but did not reduce G′ to the value of unheated milk. Addition of 20 mm-NEM to FSM, prior to heat treatment, resulted in gels with a lower G′ value than gels made from reconstituted low-heat SMP. It was suggested that small amounts of denatured whey proteins associated with casein micelles during low-heat SMP manufacture were probably responsible for the higher G′ of gels made from milk containing SDWP and from milk heated in the presence of 20 mm-NEM, compared with gels made from FSM.

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