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dc.contributor.authorEuston, Stephen R.
dc.contributor.authorLonchamp, Julien
dc.contributor.authorCampbell, Lydia
dc.contributor.authorArrighi, V.
dc.contributor.authorZhang, Z.
dc.date.accessioned2018-06-29T21:32:55Z
dc.date.available2018-06-29T21:32:55Z
dc.date.issued2018-02-07
dc.identifierER5157
dc.identifier.citationEuston, S., Lonchamp, J., Campbell, L., Arrighi, V. & Zhang, Z. (2018) Properties of partially denatured whey protein products: Viscoelastic properties. Food Hydrocolloids, 80, pp. 298-308.
dc.identifier.issn0268-005X
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2017.12.039
dc.identifier.urihttps://eresearch.qmu.ac.uk/handle/20.500.12289/5157
dc.description.abstractPartially denatured whey protein products (PDWPC's) can be classified based on the viscoelastic properties of their solutions. Strain sweeps show that PDWPC-A and -B and microparticulated WPC (MPWPC) with compact, spherical aggregated particles exhibit a strong strain overshoot. PDWPC-C and -D, on the other hand, which have open, elongated porous particles show a weak strain overshoot. The concentration dependence of the elastic modulus G' in the linear viscoelastic region has a biphasic power law dependence with concentration for all protein products studied, except for WPC where G' is independent of protein concentration. Frequency sweeps suggest that MPWC solutions form a strong physical gel at all concentrations above 14% (w/w). PDWPC-A and -B form weak gels over the same concentration range. PDWPC-C and -D also form weak gels at 14% protein (w/w) but strong physical gels at higher concentrations. The frequency dependence of G' and G'' for all aggregated proteins show a power law dependence indicating fractal type structures. For all solutions above a critical concentration, the fractal dimensions span the range 1.6-2.3, indicating a range of gel network structures from open and diffuse to compact and dense. Adherence to the empirical Cox-Merz rule was observed in PDWPC-A, -C and -D at concentrations of 14 and 16% (w/w) protein, suggesting liquid-like behaviour. At higher protein concentrations the deviations from the Cox-Merz rule suggest more pronounced elasticity in the structure. For PDWPC-B, the behaviour is complex, with deviation from the Cox-Merz rule at low frequencies/shear rates, but correspondence at higher frequencies/shear rates at all concentrations. This indicates a frequency-dependent change from liquid-like behaviour over long timescale deformations, to a solid-like behaviour at short timescale deformations. MPWPC solutions of all concentrations do not follow the Cox-Merz rule, suggesting solid-like behaviour. The PDWPCs exhibit a complex rheological behaviour which suggests they could be versatile thickening, texturizing and fat replacement
dc.format.extent298-308
dc.publisherElsevier
dc.relation.ispartofFood Hydrocolloids
dc.subjectPartially Denatured Whey Proteins
dc.subjectOscillatory Rheology
dc.subjectFrequency Sweep
dc.subjectFractal
dc.subjectCox-Merz Rule
dc.titleProperties of partially denatured whey protein products: Viscoelastic properties
dc.typearticle
dcterms.accessRightspublic
dc.date.updated2019-06-26
dc.description.facultysch_die
dc.description.volume80
dc.identifier.doihttp://10.1016/j.foodhyd.2017.12.039
dc.description.ispublishedpub
dc.description.eprintid5157
rioxxterms.typearticle
refterms.dateAccepted2017-12-18
refterms.dateFCD2018-01-18
qmu.authorLonchamp, Julien
dc.description.statuspub


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