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Structure and stability of ion induced whey protein aerated gels

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  • Marta Tomczyńska-Mleko

    (Department of Biotechnology, Human Nutrition and Food Commodity Science, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland)

Abstract

The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at ambient temperature. Two concentrations of calcium ions were used: 20 and 30mM to produce foamed gels with different microstructure. Foamed gels obtained at 30mM Ca2+ were composed of thick strands and irregular, large air bubbles. For these gels, larger synaeresis and bubble size reduction were observed. Fine-stranded, small bubble size aerated gels obtained at 20mM Ca2+ were very stable during storage. Decreased protein concentration and increased pH of the gels resulted in an increased bubble size.

Suggested Citation

  • Marta Tomczyńska-Mleko, 2013. "Structure and stability of ion induced whey protein aerated gels," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 211-216.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:247-2012-cjfs
    DOI: 10.17221/247/2012-CJFS
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    References listed on IDEAS

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    1. M. Houška & K. Kýhos & P. Novotná & A. Landfeld & J. Strohalm, 2004. "Gel strength of the native egg white," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(2), pages 58-66.
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