Physico-chemical properties and component interactions in high solids food systems

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dc.contributor.advisor Kerry, Joseph P. en Potes, Naritchaya 2014-03-31T13:29:35Z 2014-03-31T13:29:35Z 2014 2014
dc.identifier.citation Potes, N. 2014. Physico-chemical properties and component interactions in high solids food systems. PhD Thesis, University College Cork. en
dc.identifier.endpage 182
dc.description.abstract The present study aimed to investigate interactions of components in the high solids systems during storage. The systems included (i) lactose–maltodextrin (MD) with various dextrose equivalents at different mixing ratios, (ii) whey protein isolate (WPI)–oil [olive oil (OO) or sunflower oil (SO)] at 75:25 ratio, and (iii) WPI–oil– {glucose (G)–fructose (F) 1:1 syrup [70% (w/w) total solids]} at a component ratio of 45:15:40. Crystallization of lactose was delayed and increasingly inhibited with increasing MD contents and higher DE values (small molecular size or low molecular weight), although all systems showed similar glass transition temperatures at each aw. The water sorption isotherms of non-crystalline lactose and lactose–MD (0.11 to 0.76 aw) could be derived from the sum of sorbed water contents of individual amorphous components. The GAB equation was fitted to data of all non-crystalline systems. The protein–oil and protein–oil–sugar materials showed maximum protein oxidation and disulfide bonding at 2 weeks of storage at 20 and 40°C. The WPI–OO showed denaturation and preaggregation of proteins during storage at both temperatures. The presence of G–F in WPI–oil increased Tonset and Tpeak of protein aggregation, and oxidative damage of the protein during storage, especially in systems with a higher level of unsaturated fatty acids. Lipid oxidation and glycation products in the systems containing sugar promoted oxidation of proteins, increased changes in protein conformation and aggregation of proteins, and resulted in insolubility of solids or increased hydrophobicity concomitantly with hardening of structure, covalent crosslinking of proteins, and formation of stable polymerized solids, especially after storage at 40°C. We found protein hydration transitions preceding denaturation transitions in all high protein systems and also the glass transition of confined water in protein systems using dynamic mechanical analysis. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) 08/R&D/TMFRC/651) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2014, Naritchaya Potes en
dc.rights.uri en
dc.subject Nonenzymatic browning en
dc.subject High protein systems en
dc.subject Protein hydration en
dc.subject Protein denaturation en
dc.subject Protein oxidation en
dc.subject Whey proteins en
dc.subject Lactose crystallization en
dc.subject Additivity of water sorption en
dc.subject Molecular size en
dc.subject Oil reactant medium en
dc.subject Protein aggregation en
dc.subject.lcsh Lactose en
dc.subject.lcsh Whey en
dc.title Physico-chemical properties and component interactions in high solids food systems en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out No en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
dc.internal.conferring Summer Conferring 2014 en

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© 2014, Naritchaya Potes Except where otherwise noted, this item's license is described as © 2014, Naritchaya Potes
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