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https://hdl.handle.net/1822/47484
Título: | Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fields |
Autor(es): | Pereira, Ricardo N. Rodrigues, Rui M. Altinok, E. Ramos, Óscar L. Malcata, F. Xavier Maresca, Paola Ferrari, Giovanna Teixeira, J. A. Vicente, A. A. |
Palavras-chave: | Whey protein isolate Electric fields Iron Cold gelation Transmission electron microscopy |
Data: | Set-2017 |
Editora: | Elsevier 1 |
Revista: | Food Research International |
Citação: | 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 |
Resumo(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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/47484 |
DOI: | 10.1016/j.foodres.2017.05.023 |
ISSN: | 0963-9969 |
Versão da editora: | http://www.journals.elsevier.com/food-research-international/ |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_46806_1.pdf | 1,45 MB | Adobe PDF | Ver/Abrir |