| dc.contributor.author |
Panaras, G |
en |
| dc.contributor.author |
Moatsou, G |
en |
| dc.contributor.author |
Mandala, I |
en |
| dc.date.accessioned |
2014-06-06T06:49:45Z |
|
| dc.date.available |
2014-06-06T06:49:45Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4767 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-84899884721&partnerID=40&md5=8f2e920e62d0951e6d848818b2a368c0 |
en |
| dc.title |
Effect of whey protein type and xanthan gum on the rheological properties and emulsion stability of the final mixtures |
en |
| heal.type |
conferenceItem |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
Commercial whey protein concentrates (WPCs), coded as WP1-WP5 with different protein contents (i.e. 65 or 80%) and origin were studied. Their functional properties such as their solubility and oil holding capacity were determined. Furthermore, their protein profiles, rheological properties and storage stability in emulsions containing also olive oil and xanthan gum were investigated. Emulsion stability was measured by a technique based on multiple light scattering, using a near-infrared light source, over a week cold storage period. An exponential first order regression model was applied for comparing the emulsification ability of the different WPCs used. The phase separation kinetics differed in relation to a) the total protein concentration of the commercial samples and to b) the source of WPC. The presence of xanthan in emulsions was important, since a sample without xanthan separated completely after 8 hours. Neither the solubility nor the oil holding capacity was related to the emulsion stability. WP2 had a high oil-holding capacity and presented a better emulsion stability. A high lactose content impaired the protein emulsifying ability. Differences in protein denaturation and aggregation kinetics were revealed accordingly to the change in storage modulus (G') at increasing temperature. Gelation occurred over a temperature range from 71-76°C. The gelation temperature depended also on the qualitative composition of samples and specifically on a) the β-lactoglobulin ratio and b) the CMP (caseinomacropeptide) %. The greatest increase rate of G' was observed in WP5 samples and the lowest in WP3. The greatest, final G' values at 85°C were noticed in WP5 and the lowest in WP3. Similar final G' values to WP3 were observed in WP4 and WP2, which had the same initial protein content. |
en |
| heal.publisher |
Royal Society of Chemistry |
en |
| heal.journalName |
Gums and Stabilisers for the Food Industry 15 |
en |
| dc.identifier.spage |
230 |
en |
| dc.identifier.epage |
238 |
en |