Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels

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dc.contributor.author Silva, Juliana V. C.
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2018-01-09T15:25:06Z
dc.date.available 2018-01-09T15:25:06Z
dc.date.issued 2017-12-09
dc.identifier.citation Silva, J. V. C. and O'Mahony, J. A. (2018) 'Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels', International Dairy Journal, 78, pp. 145-151. doi:10.1016/j.idairyj.2017.11.013 en
dc.identifier.volume 78 en
dc.identifier.startpage 145 en
dc.identifier.endpage 151 en
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/5253
dc.identifier.doi 10.1016/j.idairyj.2017.11.013
dc.description.abstract The demand for low-fat, high-protein dairy products, such as yoghurts and fresh cheeses is growing considerably. However, reduction of fat, with a concomitant increase in protein, contributes to textural and functional challenges in the finished products. The aim of this study was to investigate how the rheological, microstructural, textural and water holding properties of acid-induced milk protein gels are influenced by the addition of a commercial protein-based fat replacer (Simplesse® 100), i.e., microparticulated whey protein (MWP). MWP was added to fat-free, high-protein samples (<0.3%, w/w, fat; 8%, w/w, protein) at different concentrations (0–4.4%, w/w). The gel properties were significantly influenced by the addition of MWP, due to the prevention of casein aggregation and creation of serum channels. The gels containing MWP had lower storage modulus, lower yield stress, lower firmness, higher porosity, lower tortuosity and lower water holding capacity compared with the control gel (without MWP). en
dc.description.sponsorship Enterprise Ireland (IP 2014 0253; Innovation Partnership Grant Agreement 2014). en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0958694617302431
dc.rights © 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Dairy products en
dc.subject Low fat en
dc.subject High protein en
dc.subject Microparticulated whey protein (MWP) en
dc.subject Yoghurts en
dc.subject Cheeses en
dc.title Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-12-09
dc.date.updated 2018-01-09T15:19:36Z
dc.description.version Accepted Version en
dc.internal.rssid 421115566
dc.contributor.funder Enterprise Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en


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© 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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