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 journalArticle

1 Citation (Scopus)

Abstract

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
Volume81
Issue number4
Early online date19 Feb 2016
DOIs
Publication statusPublished - Apr 2016

Fingerprint

Gels
gels
Water
energy
Proteins
proteins
water
Soybean Proteins
ovalbumin
Ovalbumin
egg albumen
soy protein
Egg Proteins
pea protein
Egg White
Plant Proteins
Peas
phase transition
ionic strength
plant proteins

Keywords

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

Cite this

Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels. / Pouvreau, Laurice; van Wijlen, Emke; Klok, Jan; Urbonaite, Vaida; Munialo, Claire D.; de Jongh, Harmen H.J.

In: Journal of Food Science, Vol. 81, No. 4, 04.2016, p. N982-N990.

Research output: Contribution to journalArticle

Pouvreau, L, van Wijlen, E, Klok, J, Urbonaite, V, Munialo, CD & de Jongh, HHJ 2016, 'Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels' Journal of Food Science, vol. 81, no. 4, pp. N982-N990. https://doi.org/10.1111/1750-3841.13247
Pouvreau, Laurice ; van Wijlen, Emke ; Klok, Jan ; Urbonaite, Vaida ; Munialo, Claire D. ; de Jongh, Harmen H.J. / Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels. In: Journal of Food Science. 2016 ; Vol. 81, No. 4. pp. N982-N990.
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