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

dc.check.date2018-12-09
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorSilva, Juliana V. C.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderEnterprise Irelanden
dc.date.accessioned2018-01-09T15:25:06Z
dc.date.available2018-01-09T15:25:06Z
dc.date.issued2017-12-09
dc.date.updated2018-01-09T15:19:36Z
dc.description.abstractThe 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.sponsorshipEnterprise Ireland (IP 2014 0253; Innovation Partnership Grant Agreement 2014).en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationSilva, 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.2017.11.013en
dc.identifier.doi10.1016/j.idairyj.2017.11.013
dc.identifier.endpage151en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage145en
dc.identifier.urihttps://hdl.handle.net/10468/5253
dc.identifier.volume78en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectDairy productsen
dc.subjectLow faten
dc.subjectHigh proteinen
dc.subjectMicroparticulated whey protein (MWP)en
dc.subjectYoghurtsen
dc.subjectCheesesen
dc.titleMicroparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gelsen
dc.typeArticle (peer-reviewed)en
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