Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 435-443Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.05.023
Keywords
Whey protein isolate; Electric fields; Iron; Cold gelation; Transmission electron microscopy
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Funding
- Portuguese Foundation for Science and Technology (FCT) [UID/B10/04469/2013]
- COMPETE [POCI-01-0145-FEDER-006684]
- BioTecNorte - European Regional Development Fund under scope of Norte - Programa Operacional Regional do Norte [NORTE-01-0145-FEDER-000004]
- FCT [SFRH/BD/110723/2015, SFRH/BPD/80766/2011, SFRH/BPD/81887/2011]
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The influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments (90 degrees C, 5 min) with different MEF intensities let hydrogels with distinctive micro and macro properties - i.e. particle size distribution, physical stability, rheological behavior and microstructure. Resulting hydrogels were characterized (at nano-scale) by an intensity-weighted mean particle diameter of 145 nm, a volume mean of 240 nm. Optimal conditions for production of stable whey protein gels were attained when ohmic heating treatment at a MEF of 3 V.cm(-1) was combined with a cold gelation step using 33 mmol.L-1 of Fe2+. The consistency index of hydrogels correlated negatively to MEF intensity, but a shear thickening behavior was observed when MEF intensity was increased up to 10 V.cm(-1). According to transmission electron microscopy, ohmic heating gave rise to a more homogenous and compact fine-stranded whey protein-iron microstructure. Ohmic heating appears to be a promising technique, suitable to tailor properties of whey protein gels and with potential for development of innovative functional foods.
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