Influence of Galactomannans with Different Molecular Weights on the Gelation of Whey Proteins at Neutral pH

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• 作者：Só ; nia R. Monteiro ; Clá ; udia Tavares ; Dmitry V. Evtuguin ; Nuno Moreno ; and J. A. Lopes da Silva
• 刊名：Biomacromolecules
• 出版年：2005
• 出版时间：November 2005
• 年：2005
• 卷：6
• 期：6
• 页码：3291 - 3299
• 全文大小：641K
• 年卷期：v.6,no.6(November 2005)
• ISSN：1526-4602

文摘

The effect of locust bean gum, a galactomannan, with different molecular weights on the microstructureand viscoelastic properties of heat-induced whey protein gels has been studied using confocal laser scanningmicroscopy and small-deformation rheology. The results obtained clearly showed that differences in themolecular weight of the polysaccharide have a significant influence on the gel microstructure. Homogeneousmixtures and phase-separated systems, with dispersed droplet and bicontinuous morphologies, were observedby changing the polysaccharide/protein ratio and/or the molecular weight. At 11% whey protein, below thegelation threshold of the protein alone, the presence of the nongelling polysaccharide induces gelation tooccur. At higher protein concentration, the main effect of the polysaccharide was a re-enforcement of thegel. However, at the higher molecular weight and concentration of the nongelling polymer, the proteinnetwork starts to lose elastic perfection, probably due to the formation of bicontinuous structures with lowerconnectivity.