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Artículo

Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

Meza, Barbara Erica del ValleIcon ; Verdini, Roxana AndreaIcon ; Rubiolo, Amelia CatalinaIcon
Fecha de publicación: 12/2009
Editorial: Elsevier
Revista: Food Hydrocolloids
ISSN: 0268-005X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The viscoelastic behaviour of heat-treated whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein (TP) content of 5% and 9% w/v prepared from a commercial WPC with 38% w/w protein were treated at two temperatures (72.5 and 77.5 ºC) during selected times to obtain 60% of denatured protein content. Unheated WPC suspensions were used as control. Frequency sweeps were performed in the range of 0.01–10 Hz at 20 ºC. Mechanical spectra of WPC suspensions were similar to viscoelastic fluids. However, unheated WPC suspensions showed some mechanical characteristics of colloidal crystals, like little dependency of elastic (G0) and viscous (G00) moduli with TP content, solid-like mechanical spectra, and difficulty to flow at low content of TP. At a selected frequency of 1 Hz, viscous modulus was more frequency (u) dependant on experimental conditions (TP and temperature) than elastic modulus. Mechanical spectra were modelled using power law equations (G0 ¼ aux, G00 ¼ buy), but only parameters of heat-treated WPC suspensions containing 9% of TP showed temperature dependency. Characteristic relaxation times (sc) were calculated as the inverse of the crossover frequency, where G00 ¼ G0. Heat treatments produced a decrease in the extent of the elastic behaviour because heat-treated WPC suspensions presented higher phase angle and smaller sc values than unheated WPC suspensions for the same TP content. The sc decreased when treatment temperature increased but only in heattreated WPC suspensions with 5% of TP.
Palabras clave: Whey Protein Concentrate Suspensions , Heat Treatment , Viscoelastic Behaviour
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/21695
DOI: http://dx.doi.org/10.1016/j.foodhyd.2008.03.015
URL: http://www.sciencedirect.com/science/article/pii/S0268005X08000817?via%3Dihub
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Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Viscoelastic behaviour of heat-treated whey protein concentrate suspensions; Elsevier; Food Hydrocolloids; 23; 3; 12-2009; 661-666
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