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|Title:||Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields|
|Author(s):||Pereira, Ricardo N.|
Rodrigues, Rui M.
Ramos, Óscar L.
Malcata, F. Xavier
Teixeira, J. A.
Vicente, A. A.
|Keywords:||Whey protein isolate|
Transmission electron microscopy
|Journal:||Food Research International|
|Citation:||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|
|Abstract(s):||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.|
|Appears in Collections:||CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series|