Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels

Laurice Pouvreau, Emke van Wijlen, Jan Klok, Vaida Urbonaite, Claire D. Munialo, Harmen H.J. de Jongh

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


To evaluate the importance of the water holding capacity for the elastically stored energy of protein gels, a range of gels were created from proteins from different origin (plant: pea and soy proteins, and animal: whey, blood plasma, egg white proteins, and ovalbumin) varying in network morphology set by the protein concentration, pH, ionic strength, or the presence of specific ions. The results showed that the observed positive and linear relation between water holding (WH) and elastically stored energy (RE) is generic for globular protein gels studied. The slopes of this relation are comparable for all globular protein gels (except for soy protein gels) whereas the intercept is close to 0 for most of the systems except for ovalbumin and egg white gels. The slope and intercept obtained allows one to predict the impact of tuning WH, by gel morphology or network stiffness, on the mechanical deformation of the protein-based gel. Addition of charged polysaccharides to a protein system leads to a deviation from the linear relation between WH and RE and this deviation coincides with a change in phase behavior. © 2016 Institute of Food Technologists®.
Original languageEnglish
Pages (from-to)N982-N990
Number of pages9
JournalJournal of Food Science
Issue number4
Early online date19 Feb 2016
Publication statusPublished - Apr 2016


  • Elastically stored energy
  • Predictive values
  • Protein gels
  • Water holding


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