Hostname: page-component-5b777bbd6c-sbgtn Total loading time: 0 Render date: 2025-06-24T23:10:27.463Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel

Published online by Cambridge University Press:  03 August 2015

Setareh Ghorban Shiroodi  and
Y. Martin Lo
Setareh Ghorban Shiroodi*
Affiliation:
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
Y. Martin Lo
Affiliation:
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
*
*For correspondence; e-mail: sshiroodi@yahoo.com
Get access Rights & Permissions [Opens in a new window]

Abstract

The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4–7 upon heating and cooling. Dynamic rheological properties of WPI and XCHC were studied individually and in combination, as a function of time or temperature. For pure WPI, gels were pH-dependent, and in all pH values except 7, gels formed upon first heating from 40 to 90 °C. At pH 7, WPI did not form gel upon first heating, and the storage modulus (G′) started to increase during the holding time at 90 °C. The onset of gelation temperature of WPI was lower in acidic pH ranges compared to the neutral pH. In mixed gels, the presence of XCHC increased the G′ of the gels. The rheological behaviour was pH-dependent and initially was controlled by XCHC; however, after the consolidation of WPI network, the behaviour was led by the whey protein isolate. Results showed that XCHC had a synergistic effect on enhancing the elastic modulus of the gels after the consolidation of WPI network. Based on the results of this study, it is possible to use these biopolymers in the formulation of frozen dairy-based products and enable food manufactures to improve the textural and physicochemical properties, and as a result the consumer acceptance of the food product.

Keywords

Whey protein isolatexanthan-curdlan hydrogelrheologypH
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 4 , November 2015 , pp. 506 - 512
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Beaulieu, M, Turgeon, SL & Doublier, JL 2001 Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium. International Dairy Journal 11 961–967CrossRefGoogle Scholar
Bertrand, ME & Turgeon, SL 2007 Improved gelling properties of whey protein isolate by addition of xanthan gum. Food Hydrocolloids 21 159–166CrossRefGoogle Scholar
Carnali, J 1991 A dispersed anisotropic phase as the origin of the weak-gel properties of aqueous xanthan gum. Journal of Applied Polymer Science 43 929–941CrossRefGoogle Scholar
Chantrapornchai, W & McClements, DJ 2002 Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels. Food Hydrocolloids 16 467–476CrossRefGoogle Scholar
Cooney, M, Rosenberg, M & Shoemaker, C 1993 Rheological properties of whey protein concentrate gels. Journal of Texture Studies 24 325–334CrossRefGoogle Scholar
Doi, E 1993 Gels and gelling of globular proteins. Trends in Food Science and Technology 4 1–5CrossRefGoogle Scholar
Foegeding, EA, Bowland, EL & Hardin, CC 1995 Factors that determine the fracture properties and microstructure of globular protein gels. Food Hydrocolloids 9 237–249CrossRefGoogle Scholar
Funami, Y, Funami, M, Yada, H & Nakao, Y 1999 Rheological and thermal studies on gelling characteristics of curdlan. Food Hydrocolloids 13 317–324CrossRefGoogle Scholar
Harnsilawat, T, Pongsawatmanit, R & McClements, DJ 2006 Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: a calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 20 577–585CrossRefGoogle Scholar
Hongsprabhas, P & Barbut, S 1996 Ca2+-induced gelation of whey protein isolate: effects of pre-heating. Food Research International 29 135–139CrossRefGoogle Scholar
Jara, F & Pilosof, AM 2011 Rheological properties of protein/polysaccharide blends as affected by time-dependent phase separation. In 11th International Congress on Engineering and Food, Athens, Greece; 22–26 MayGoogle Scholar
Langton, M & Hermansson, AM 1992 Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 5 523–539CrossRefGoogle Scholar
Lee, M, Baek, M, Cha, D, Park, H & Lim, S 2002 Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloids 16 345–352CrossRefGoogle Scholar
Manoj, P, Kasapis, S & Hember, MW 1997 Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels. Carbohydrate Polymers 32 141–153CrossRefGoogle Scholar
Morris, V 1986 Multicomponent gels. Gums and Stabilisers for the Food Industry 3 87–99Google Scholar
Ould Eleya, M & Turgeon, S 2000 The effects of pH on the rheology of β-lactoglobulin/κ-carrageenan mixed gels. Food Hydrocolloids 14 245–251CrossRefGoogle Scholar
Paraskevopoulou, A, Amvrosiadou, S, Biliaderis, C & Kiosseoglou, V 2014 Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: rheological and volatile compounds characterisation. Food Research International 62 492–499CrossRefGoogle Scholar
Peters, H, Van Bommel, E & Fokkens, J 1992 Effect of gelatin properties in complex coacervation processes. Drug Development and Industrial Pharmacy 18 123–134CrossRefGoogle Scholar
Shim, J & Mulvaney, SJ 2001 Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels. Journal of the Science of Food and Agriculture 81 706–717CrossRefGoogle Scholar
Shiroodi, SG, Rasco, BA & Lo, YM 2015 Influence of xanthan–curdlan hydrogel complex on freeze-thaw stability and rheological properties of whey protein isolate gel over multiple freeze-thaw cycle. Journal of Food Science 80 1498–1505CrossRefGoogle ScholarPubMed
Stading, M & Hermansson, AM 1990 Viscoelastic behaviour of β-lactoglobulin gel structures. Food Hydrocolloids 4 121–135CrossRefGoogle Scholar
Sun, WW, Yu, SJ, Yang, XQ, Wang, JM, Zhang, JB, Zhang, Y & Zheng, EL 2011 Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel. Food Research International 44 3259–3263CrossRefGoogle Scholar
Taulier, N & Chalikian, TV 2001 Characterization of pH-induced transitions of β-lactoglobulin: ultrasonic, densimetric, and spectroscopic studies. Journal of Molecular Biology 314 873–889CrossRefGoogle ScholarPubMed
Tolstoguzov, V 1991 Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocolloids 4 429–468CrossRefGoogle Scholar
Tolstoguzov, V 1995 Some physico-chemical aspects of protein processing in foods. Multicomponent gels. Food Hydrocolloids 9 317–332CrossRefGoogle Scholar
Turgeon, S, Beaulieu, M, Schmitt, C & Sanchez, C 2003 Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid and Interface Science 8 401–414CrossRefGoogle Scholar
Verheul, M & Roefs, S 1998 Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology. Food Hydrocolloids 12 17–24CrossRefGoogle Scholar
Wang, Q & Qvist, K 2000 Investigation of the composite system of β-lactoglobulin and pectin in aqueous solutions. Food Research International 33 683–690CrossRefGoogle Scholar
Williams, PD, Sadar, LN & Lo, YM 2009 Texture stability of hydrogel complex containing curdlan gum over multiple freeze–thaw cycles. Journal of Food Processing and Preservation 33 126–139CrossRefGoogle Scholar
Williams, PD, Oztop, MH, McCarthy, MJ, McCarthy, KL & Lo, YM 2011 Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy. Journal of Food Science 76 472–478CrossRefGoogle ScholarPubMed
Zasypkin, D, Braudo, E & Tolstoguzov, V 1997 Multicomponent biopolymer gels. Food Hydrocolloids 11 159–170CrossRefGoogle Scholar
Zayas, JF 1997 Functionality of Proteins in Food, pp. 310–358. New York: Springer.CrossRefGoogle Scholar