The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Claire Darizu Munialo, Erik van der Linden, Komla Ako, Maaike Nieuwland, Henk Van As, Harmen H.J. de Jongh

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy (RE), or dissipate energy, has not been fully reported. In this paper heat-induced WP gels containing high (HM) or low (LM) methylated negatively charged pectin or the neutral pullulan were prepared to study how the addition of polysaccharides to WP affects the mechanical properties of the formed gels. These gels were subjected to uniaxial compression and mechanical properties, including RE, were evaluated. The addition of pullulan to WP did not enhance the RE, whereas an increase in LM pectin resulted in higher RE. For gels containing HM pectin, the presence of the polymer induced an initial decrease of the RE. Nevertheless, RE increased with further increase in pectin concentration. These findings indicate that the addition of polysaccharides to whey proteins during gel formation results in changes in the RE but to different extent for different polymers. The results from this study suggest that the addition of polysaccharides to WP can be used as a tool to modulate the ability of whey protein gels to elastically store energy upon mechanical deformation.

Original languageEnglish
Pages (from-to)707-720
Number of pages14
JournalFood Hydrocolloids
Volume52
Early online date19 Aug 2015
DOIs
Publication statusPublished - 1 Jan 2016
Externally publishedYes

Keywords

  • Dissipated energy
  • Pectin
  • Polysaccharide
  • Pullulan
  • Recoverable energy
  • Whey protein

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Fingerprint Dive into the research topics of 'The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation'. Together they form a unique fingerprint.

Cite this