Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/47484 |
Resumo: | The influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments (90 °C, 5 min) with different MEF intensities let hydrogels with distinctive micro and macro properties i.e. particle size distribution, physical stability, rheological behavior and microstructure. Resulting hydrogels were characterized (at nano-scale) by an intensity-weighted mean particle diameter of 145 nm, a volume mean of 240 nm. Optimal conditions for production of stable whey protein gels were attained when ohmic heating treatment at a MEF of 3 V cm 1 was combined with a cold gelation step using 33 mmol L 1 of Fe2 +. The consistency index of hydrogels correlated negatively to MEF intensity, but a shear thickening behavior was observed when MEF intensity was increased up to 10 V cm 1. According to transmission electron microscopy, ohmic heating gave rise to a more homogenous and compact fine-stranded whey protein-iron microstructure. Ohmic heating appears to be a promising technique, suitable to tailor properties of whey protein gels and with potential for development of innovative functional foods. |
id |
RCAP_bb31da0c0436ffd27ddb538fa57dc15f |
---|---|
oai_identifier_str |
oai:repositorium.sdum.uminho.pt:1822/47484 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fieldsWhey protein isolateElectric fieldsIronCold gelationTransmission electron microscopyScience & TechnologyThe influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments (90 °C, 5 min) with different MEF intensities let hydrogels with distinctive micro and macro properties i.e. particle size distribution, physical stability, rheological behavior and microstructure. Resulting hydrogels were characterized (at nano-scale) by an intensity-weighted mean particle diameter of 145 nm, a volume mean of 240 nm. Optimal conditions for production of stable whey protein gels were attained when ohmic heating treatment at a MEF of 3 V cm 1 was combined with a cold gelation step using 33 mmol L 1 of Fe2 +. The consistency index of hydrogels correlated negatively to MEF intensity, but a shear thickening behavior was observed when MEF intensity was increased up to 10 V cm 1. According to transmission electron microscopy, ohmic heating gave rise to a more homogenous and compact fine-stranded whey protein-iron microstructure. Ohmic heating appears to be a promising technique, suitable to tailor properties of whey protein gels and with potential for development of innovative functional foods.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Rui M. Rodrigues, Oscar L. Ramos and Ricardo N. Pereira and, gratefully acknowledge to FCT their financial grants with references SFRH/BD/ 110723/2015, SFRH/BPD/80766/2011 and SFRH/BPD/81887/2011, respectively.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoPereira, Ricardo N.Rodrigues, Rui M.Altinok, E.Ramos, Óscar L.Malcata, F. XavierMaresca, PaolaFerrari, GiovannaTeixeira, J. A.Vicente, A. A.2017-092017-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/47484engPereira, Ricardo N.; Rodrigues, Rui M.; Altinok, E.; Ramos, Óscar L.; Malcata, F. Xavier; Maresca, Paola; Ferrari, Giovanna; Teixeira, José A.; Vicente, António A., Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields. Food Research International, 99(Part 1), 435-443, 20170963-996910.1016/j.foodres.2017.05.02328784503http://www.journals.elsevier.com/food-research-international/info: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:RCAAP2023-07-21T12:26:28Zoai:repositorium.sdum.uminho.pt:1822/47484Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:20:54.962222Repositório 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 |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
title |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
spellingShingle |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields Pereira, Ricardo N. Whey protein isolate Electric fields Iron Cold gelation Transmission electron microscopy Science & Technology |
title_short |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
title_full |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
title_fullStr |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
title_full_unstemmed |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
title_sort |
Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
author |
Pereira, Ricardo N. |
author_facet |
Pereira, Ricardo N. Rodrigues, Rui M. Altinok, E. Ramos, Óscar L. Malcata, F. Xavier Maresca, Paola Ferrari, Giovanna Teixeira, J. A. Vicente, A. A. |
author_role |
author |
author2 |
Rodrigues, Rui M. Altinok, E. Ramos, Óscar L. Malcata, F. Xavier Maresca, Paola Ferrari, Giovanna Teixeira, J. A. Vicente, A. A. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Pereira, Ricardo N. Rodrigues, Rui M. Altinok, E. Ramos, Óscar L. Malcata, F. Xavier Maresca, Paola Ferrari, Giovanna Teixeira, J. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Whey protein isolate Electric fields Iron Cold gelation Transmission electron microscopy Science & Technology |
topic |
Whey protein isolate Electric fields Iron Cold gelation Transmission electron microscopy Science & Technology |
description |
The influence that ohmic heating technology and its associated moderate electric fields (MEF) have upon production of whey protein isolate cold-set gels mediated by iron addition was investigated. Results have shown that combining heating treatments (90 °C, 5 min) with different MEF intensities let hydrogels with distinctive micro and macro properties i.e. particle size distribution, physical stability, rheological behavior and microstructure. Resulting hydrogels were characterized (at nano-scale) by an intensity-weighted mean particle diameter of 145 nm, a volume mean of 240 nm. Optimal conditions for production of stable whey protein gels were attained when ohmic heating treatment at a MEF of 3 V cm 1 was combined with a cold gelation step using 33 mmol L 1 of Fe2 +. The consistency index of hydrogels correlated negatively to MEF intensity, but a shear thickening behavior was observed when MEF intensity was increased up to 10 V cm 1. According to transmission electron microscopy, ohmic heating gave rise to a more homogenous and compact fine-stranded whey protein-iron microstructure. Ohmic heating appears to be a promising technique, suitable to tailor properties of whey protein gels and with potential for development of innovative functional foods. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09 2017-09-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/47484 |
url |
http://hdl.handle.net/1822/47484 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pereira, Ricardo N.; Rodrigues, Rui M.; Altinok, E.; Ramos, Óscar L.; Malcata, F. Xavier; Maresca, Paola; Ferrari, Giovanna; Teixeira, José A.; Vicente, António A., Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields. Food Research International, 99(Part 1), 435-443, 2017 0963-9969 10.1016/j.foodres.2017.05.023 28784503 http://www.journals.elsevier.com/food-research-international/ |
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 |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
|
_version_ |
1799132674091122688 |