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The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel

Published online by Cambridge University Press:  03 August 2015

Setareh Ghorban Shiroodi  and
Y. Martin Lo
Setareh Ghorban Shiroodi*
Affiliation:
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
Y. Martin Lo
Affiliation:
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
*
*For correspondence; e-mail: [email protected]
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Abstract

The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4–7 upon heating and cooling. Dynamic rheological properties of WPI and XCHC were studied individually and in combination, as a function of time or temperature. For pure WPI, gels were pH-dependent, and in all pH values except 7, gels formed upon first heating from 40 to 90 °C. At pH 7, WPI did not form gel upon first heating, and the storage modulus (G′) started to increase during the holding time at 90 °C. The onset of gelation temperature of WPI was lower in acidic pH ranges compared to the neutral pH. In mixed gels, the presence of XCHC increased the G′ of the gels. The rheological behaviour was pH-dependent and initially was controlled by XCHC; however, after the consolidation of WPI network, the behaviour was led by the whey protein isolate. Results showed that XCHC had a synergistic effect on enhancing the elastic modulus of the gels after the consolidation of WPI network. Based on the results of this study, it is possible to use these biopolymers in the formulation of frozen dairy-based products and enable food manufactures to improve the textural and physicochemical properties, and as a result the consumer acceptance of the food product.

Keywords

Whey protein isolatexanthan-curdlan hydrogelrheologypH
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 4 , November 2015 , pp. 506 - 512
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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