Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach

Protte, Kristin; Bollow, Claudia; Sonne, Alina; Menéndez-Aguirre, Orquídea; Weiß, Jochen; Hinrichs, Jörg

doi:10.1007/s11483-016-9433-8

Cited by 24 publications

(10 citation statements)

References 54 publications

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“…For the preparation of mixed whey protein pectin dispersions (as opposed to complexes) using whey protein powders WPI nzmp , WPI SaM and WPC SaM , stock dispersions of whey protein powders and pectin were prepared with deionized water as described by Protte et al [ 18 ]. The final concentrations were 5% ( w / w ) protein and 1% ( w / w ) pectin.…”

Section: Methodsmentioning

confidence: 99%

“…To obtain desired functional properties, powders need to be hydrated prior to heat treatment. Therefore, Protte et al [ 18 ] dissolved protein and pectin powders separately, hydrated these stock solutions overnight, blended them together the next day and stored the mixture again overnight at 8 °C before formation of noncovalent bound coacervates. This approach is very time consuming, limiting the scope of experiments and technical scale-up.…”

Section: Introductionmentioning

confidence: 99%

“…Previous research on WPPC formation has focused mainly on preparation in lab scale experiments, where WPPC were formed by (mechanical) heat treatment in a water bath with or without magnetic stirring [ 8 , 18 , 19 ]. Protte et al [ 9 ] upscaled the thermomechanical treatment for WPPC to a laboratory SSHE with a filling volume of around 130 mL, as an intermediate step prior to technical scale application.…”

Section: Introductionmentioning

confidence: 99%

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Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Filla

Stadler

Heck

et al. 2021

Foods

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Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scraped-surface heat exchanger (SSHE) has been employed; however, dispersion preparation time, feasibility of using different whey protein sources and enrichment of the complexes for subsequent drying have not been assessed. Preparing whey protein pectin dispersions by solid mixing of pectin and whey protein powders resulted in larger complexes than powders dispersed separately and subsequently mixed after a hydration time. Dispersions without hydration of the mixed dispersions before thermomechanical treatment had the largest particle sizes. The targeted particle size of d90,3 < 10 µm, an important predictor for creaminess, was obtained for five of the six tested whey protein sources. Dispersions of complexes prepared using whey protein powders had larger particles, with less particle volume in the submicron range, than those prepared using whey protein concentrates. Efficiency of complex enrichment via acid-induced aggregation and subsequent centrifugation was assessed by yield and purity of protein in the pellet and pectin in the supernatant.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Filla

Stadler

Heck

et al. 2021

Foods

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“…A number of researchers have used the same device to carry out electrophoresis measurements to determine the charge of ingredients used to develop meat analogs. For instance, the ζ -potential values of different fat replacer particles have been measured, including cornstarch nanocrystals, whey protein-pectin complexes, chia protein-gum complexes, and microemulsions [ 137 , 138 , 139 , 140 ]. Further studies may assess the influence of electrostatic interactions on the matrix binding of fat substitutes within meat analogs, which is of special interest for emulsion-based fat replacer systems.…”

Section: Particle Characteristicsmentioning

confidence: 99%

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

McClements

Weiß

Kinchla

et al. 2021

Foods

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The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

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“…Associative phase separation occurs when the different biopolymers are attracted to each other, whereas segregative phase separation occurs when they are repelled. The physicochemical properties of mixed biopolymer complexes is influenced by a combination of intrinsic and extrinsic parameters [11,12,13], such as molecular weight, charge, flexibility, hydrophobicity, pH, ionic strength, and temperature.…”

Section: Introductionmentioning

confidence: 99%

Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study

Zeeb

Jost

McClements

et al. 2019

Gels

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The segregative phase separation behavior of biopolymer mixtures composed entirely of polysaccharides was investigated. First, the electrical, optical, and rheological properties of alginate, modified beet pectin, and unmodified beet pectin solutions were characterized to determine their electrical charge, molecular weight, solubility, and flow behavior. Second, suitable conditions for inducing phase segregation in biopolymer mixtures were established by measuring biopolymer concentrations and segregation times. Third, alginate–beet pectin mixtures were blended at pH 7 to promote segregation and the partitioning of the biopolymers between the upper and lower phases was determined using UV–visible spectrophotometry, colorimetry, and calcium sensitivity measurements. The results revealed that phase separation depended on the overall biopolymer concentration and the degree of biopolymer hydrophobicity. A two-phase system could be formed when modified beet pectins (DE 68%) were used but not when unmodified ones (DE 53%) were used. Our measurements demonstrated that the phase separated systems consisted of a pectin-rich lower phase and an alginate-rich upper phase. These results suggest that novel structures may be formed by utilization of polysaccharide–polysaccharide phase separation. By controlling the product formulation and processing conditions it may therefore be possible to fabricate biopolymer particles with specific dimensions, shapes, and internal structures.

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Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach

Cited by 24 publications

References 54 publications

Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study

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