Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates

Detalhes bibliográficos
Autor(a) principal: Rocha, Cristina M. R.
Data de Publicação: 2008
Outros Autores: Hilliou, L., Teixeira, J. A., Gonçalves, M. P.
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/9239
Resumo: The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different LBG concentrations were tested: 0, 0.1, 0.3 and 0.55 % (w/w). The behaviour of gels from whey proteins or whey protein hydrolysates towards the presence of LBG was very similar. The evolution of the viscous and storage moduli followed the general behaviour reported for many biopolymer heat-set gelation processes including whey proteins gelation. The increase in the LBG concentration generally led to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big enhancement in the gel strength probably due to an increase in the protein concentration of the protein enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The gelation process is very sensible to environmental conditions and to processing and often leads to rather coarse data. The factorial planning used allowed validating conclusions using fewer experiments than those needed if no planning had been used, while still getting statistical significance out of the results. However, as many factors are involved, the modelling of the process was not straightforward.
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spelling Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysatesWhey proteinLocust bean gumGelationHydrolysisRheologyThe gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different LBG concentrations were tested: 0, 0.1, 0.3 and 0.55 % (w/w). The behaviour of gels from whey proteins or whey protein hydrolysates towards the presence of LBG was very similar. The evolution of the viscous and storage moduli followed the general behaviour reported for many biopolymer heat-set gelation processes including whey proteins gelation. The increase in the LBG concentration generally led to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big enhancement in the gel strength probably due to an increase in the protein concentration of the protein enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The gelation process is very sensible to environmental conditions and to processing and often leads to rather coarse data. The factorial planning used allowed validating conclusions using fewer experiments than those needed if no planning had been used, while still getting statistical significance out of the results. However, as many factors are involved, the modelling of the process was not straightforward.Universidade do Minho. Departamento de Engenharia Biológica (DEB)Universidade do MinhoRocha, Cristina M. R.Hilliou, L.Teixeira, J. A.Gonçalves, M. P.2008-092008-09-01T00:00:00Zconference paperinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/1822/9239engROCHA, Cristina [et al.] - Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates. In FERREIRA, E. C.; MOTA, M., ed. lit. – “Chempor 2008 : proceedings of the International Chemical and Biological Engineering Conference, 10, Braga, Portugal, 2008” [CD-ROM]. Braga : Departamento de Engenharia Biológica da Universidade do Minho, 2008. ISBN 978-972-97810-3-2. p. 1296-1301.978-972-97810-3-2info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-11T04:10:00Zoai:repositorium.sdum.uminho.pt:1822/9239Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:10Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
title Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
spellingShingle Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
Rocha, Cristina M. R.
Whey protein
Locust bean gum
Gelation
Hydrolysis
Rheology
title_short Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
title_full Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
title_fullStr Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
title_full_unstemmed Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
title_sort Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
author Rocha, Cristina M. R.
author_facet Rocha, Cristina M. R.
Hilliou, L.
Teixeira, J. A.
Gonçalves, M. P.
author_role author
author2 Hilliou, L.
Teixeira, J. A.
Gonçalves, M. P.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rocha, Cristina M. R.
Hilliou, L.
Teixeira, J. A.
Gonçalves, M. P.
dc.subject.por.fl_str_mv Whey protein
Locust bean gum
Gelation
Hydrolysis
Rheology
topic Whey protein
Locust bean gum
Gelation
Hydrolysis
Rheology
description The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different LBG concentrations were tested: 0, 0.1, 0.3 and 0.55 % (w/w). The behaviour of gels from whey proteins or whey protein hydrolysates towards the presence of LBG was very similar. The evolution of the viscous and storage moduli followed the general behaviour reported for many biopolymer heat-set gelation processes including whey proteins gelation. The increase in the LBG concentration generally led to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big enhancement in the gel strength probably due to an increase in the protein concentration of the protein enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The gelation process is very sensible to environmental conditions and to processing and often leads to rather coarse data. The factorial planning used allowed validating conclusions using fewer experiments than those needed if no planning had been used, while still getting statistical significance out of the results. However, as many factors are involved, the modelling of the process was not straightforward.
publishDate 2008
dc.date.none.fl_str_mv 2008-09
2008-09-01T00:00:00Z
dc.type.driver.fl_str_mv conference paper
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/9239
url http://hdl.handle.net/1822/9239
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv ROCHA, Cristina [et al.] - Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates. In FERREIRA, E. C.; MOTA, M., ed. lit. – “Chempor 2008 : proceedings of the International Chemical and Biological Engineering Conference, 10, Braga, Portugal, 2008” [CD-ROM]. Braga : Departamento de Engenharia Biológica da Universidade do Minho, 2008. ISBN 978-972-97810-3-2. p. 1296-1301.
978-972-97810-3-2
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade do Minho. Departamento de Engenharia Biológica (DEB)
publisher.none.fl_str_mv Universidade do Minho. Departamento de Engenharia Biológica (DEB)
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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