Rheological properties of filled gels. Influence of filler matrix interaction

Vliet, T. van

doi:10.1007/bf01420762

Cited by 293 publications

(258 citation statements)

References 25 publications

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“…Oil droplets seem to contribute to the stiffening of the gel as they are mechanically connected to the gel matrix and so contribute to the gel strength (52). At 2.5 wt%, the lower storage modulus compared to gelatine system might be related to the discontinuous dispersion of emulsion within the continuous gelatine network (55,64) …”

Section: Viscoelastic Properties Of Gelled Emulsionmentioning

confidence: 99%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

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Abstract:The present study sought to understand how the structure of protein gels impacts lipolysis of gelled emulsions. The selected system consisted of an o/w emulsion embedded within gelatine gels. The gelatine gelled emulsions consisted of a discontinuous network of aggregated emulsion droplets, dispersed within a continuous network of gelatine. The rheology of the gelled emulsions was dominated by the rheological behaviour of the gelatine, at no point was yielding or brittle fracture observed suggesting a gelatine continuous structure rather than a bi-continuous gel. A direct relationship between the speed of fat digestion and gel average mesh size was found, indicating that the digestion of fat within gelatine gelled emulsions is controlled by the gels ability to slow lipase diffusion to the interface of fat droplets. Digestion of fat was facilitated by deposition of the gelatine network, which mainly occurred via surface erosion catalysed by proteases. Overall this work has demonstrated that protein gels can considerably slow the kinetics of lipolysis of gelled emulsions, key for the future development of structures to control fat digestion and or the delivery of nutrients to different parts of the gastrointestinal tract.Introduction:

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Section: Viscoelastic Properties Of Gelled Emulsionmentioning

confidence: 99%

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Sarkar

Juan

Kolodziejczyk

et al. 2015

J. Agric. Food Chem.

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“…These particles are thus newly formed ones. They induce a dramatic increase in particle surface area, that is likely to affect the milk technological properties through the interactions the small particles can undergo with proteins [25,27,32]. Therefore, unsuitable milk handling can lead not only to coalescence, as already mentioned in the literature, but also to small particles potentially affecting milk protein aggregation and gelling properties [32].…”

Section: Raw Milk Fat Globulesmentioning

confidence: 99%

“…The technological ability, and rheological and sensory properties of many dairy products depend greatly on the size distribution of fat globules and on the composition of their membrane, that affect their interactions with the protein matrix [3,11,27]. Milk fat is present in milk as droplets of a diameter in the range 1-10 µm, with a maximum around 4 µm, depending on cow breed and season [18].…”

Section: Introductionmentioning

confidence: 99%

“…It also suggested the presence of particles spread on the globular surface, similar to casein micelle sub-units, possibly due to a surface free energy driving force [20]. Due to their new membrane composition upon homogenization, milk fat globules behave then as a structure promoter in acid milk gels [3,27]. They have been reported to improve the consistency and texture of products such as Cheddar [15] or yoghurt [13], whereas they increased hardness and lowered meltability of Mozzarella cheese [26].…”

Section: Introductionmentioning

confidence: 99%

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Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments

Michalski

Michel

Geneste

2002

Lait

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-In this study, we show the appearance of particles with a diameter smaller than 400 nm in the fat globule size distribution of mechanically damaged raw milks, measured by Laser Light Scattering and Dynamic Light Scattering. These submicronic particles appeared upon homogenization above 3 MPa, upon ultrasonication, and upon pumping coupled with shear greater than 50 × 10 3 s -1 . They were sometimes observed in raw milk received from the dairy plant. This may indicate bad handling or pumping, and caused the milk fat globule specific surface area to increase dramatically. Ultracentrifugal fractionation of homogenized milks revealed the presence of particles of around 100 and 400 nm that floated and sinking particles of 200-300 nm. The thickness of their surrounding layer, affected by urea treatment, was different. Hypotheses about the nature of the particles are given. The knowledge of such submicronic particles in mechanically damaged milk can bring new insights in the understanding of interactions between fat and the protein network in dairy products such as gels. milk fat globule / particle size distribution / laser light scattering / homogenization / shear stress / mechanical treatment / casein micelle Résumé -Apparition de particules submicroniques dans la distribution de taille de globules gras du lait soumis à des traitements mécaniques. Dans cette étude, nous montrons par granulométrie laser l'apparition de particules de diamètre inférieur à 400 nm dans la distribution de taille des globules gras de laits crus qui ont été endommagés mécaniquement. 82 (2002) 193-208 © INRA, EDP Sciences, 2002 DOI: 10.1051 sédimentent. L'épaisseur de la membrane qui les entoure, sensible à l'urée, est différente. Des hypothèses sur la nature de ces particules sont données. La connaissance de telles particules dans le lait endommagé mécaniquement peut apporter de nouveaux éléments de compréhension des interactions entre matière grasse et réseau protéique dans des produits laitiers tels que les gels.globule gras du lait / distribution de taille de particule / granulométrie laser / homogénéisation / contrainte de cisaillement / traitement mécanique / micelle de caséine

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“…In this respect, native milk fat globules do not interact with the protein network in dairy gels and act mainly as inert fillers or structure breakers, depending on their size and number [19,25]. For a given fat content, if native MFG were smaller, they would represent a greater number of weak points in the matrix and a larger surface area of MFGM, with a higher water-binding ability and enzymatic content.…”

Section: Introductionmentioning

confidence: 99%

The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese

Michalski

Gassi

Famelart

et al. 2003

Lait

125

102

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-Camembert cheeses were produced using either small (~3 mm, SFG) or large (~6 mm, LFG) native milk fat globules obtained by a patented microfiltration process. The composition of the cheese milk did not depend on the fat globule size. Less whey was extracted from the SFG cheeses, that subsequently contained more moisture than LFG cheeses throughout the ripening period. The SFG curds were less rigid and less firm than the LFG ones and underwent greater proteolysis during ripening. Camembert cheeses with small fat globules had a higher melting and elastic texture, a higher flowing aspect and were less yellow. The results were explained (i) by the greater surface area of native milk fat globule membrane for SFG vs. LFG, at a given fat content, and (ii) by the thinner casein strands in SFG cheeses due to the smaller interglobular distance. The use of native milk fat globules with different sizes can thus lead to new products with different technological and sensory properties.Milk fat / fat globule / Camembert cheese / cheese yield / rheology / particle size / microfiltration / sensory analysis Résumé -Des propriétés physico-chimiques et sensorielles du Camembert sont affectées par la taille des globules gras natifs du lait. Des camemberts ont été fabriqués en utilisant des globules gras natifs du lait de petit diamètre (~3 mm) ou de grand diamètre (~6 mm), obtenus par un procédé de microfiltration breveté. La composition des laits de fromagerie ne dépend pas de la taille des globules gras. Il s'égoutte moins de sérum des camemberts à petits globules, qui sont ensuite plus humides que les fromages à gros globules au cours de l'affinage. Les caillés à petits globules sont moins fermes et moins rigides que ceux à gros globules et sont plus protéolysés durant l'affinage. Les camemberts à petits globules ont une texture plus fondante et plus élastique, sont plus coulants et moins jaunes. Ces résultats peuvent être expliqués (i) par la plus grande surface de membrane native pour les petits globules par rapport aux gros globules à une teneur donnée en matière grasse et (ii) par la moindre épaisseur des brins de caséine dans les camemberts à petits globules, à cause de la plus faible distance moyenne entre globules. L'utilisation de globules gras natifs du lait de différentes tailles peut donc aboutir à de nouveaux produits présentant des propriétés technologiques et sensorielles différentes.Matière grasse du lait / globule gras / Camembert / rendement fromager / granulométrie / rhéologie / analyse sensorielle / microfiltration

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Rheological properties of filled gels. Influence of filler matrix interaction

Cited by 293 publications

References 25 publications

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments

The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese

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