REAL

The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins

Szwajgier, D. and Gustaw, W. (2015) The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins. Acta Alimentaria, 44 (2). pp. 204-210. ISSN 0139-3006

[img]
Preview
Text
aalim.2014.0004.pdf

Download (155kB) | Preview

Abstract

This study measured the flow behaviour of whey protein isolate mixtures with cinnamic or ferulic acids. Samples were heated in a vacuum (80 °C, –0.9 atm, 280 r.p.m., 0.5 h). The flow curves of all samples showed a non- Newtonian shear thinning flow and the viscoelastic properties were typical for weak gel systems. At pH 6.0, 6.7, and 8.0, the highest shear stress values were obtained with 20, 40, and 40 mg of cinnamic acid g<sup>–1</sup> protein, respectively. At pH 6.0, the use of ferulic acid (20 mg g<sup>–1</sup> protein) resulted in the elevation of shear stress values, but at pH 8.0, ferulic acid caused a decrease in shear stress values in comparison to cinnamic acid. The thixotropic area (A<sub>T</sub>) was increased in mixtures containing 20–40 mg cinnamic acid g<sup>–1</sup> protein (at pH 6.7) and 20 mg of cinnamic acid g<sup>–1</sup> protein (at pH 6.0). Similarly, the addition of ferulic acid (40 and 20 mg g<sup>–1</sup> protein at pH 6.7 and 6.0, respectively) caused a significant increase in A<sub>T</sub>. At pH 8.0, no significant differences in A<sub>T</sub> values were observed between samples. Such systems can be applied with reference to health promoting foods such as WPI-based desserts.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 16 Jun 2016 06:39
Last Modified: 30 Jun 2016 23:15
URI: http://real.mtak.hu/id/eprint/36141

Actions (login required)

Edit Item Edit Item