Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics

Kleemann, Christian; Selmer, Ilka; Смирнова, Ирина; Kulozik, Ulrich

doi:10.1016/j.foodhyd.2018.05.021

Cited by 68 publications

(34 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An effect of the pH during gel formation was also observed, where the hydrogels became softer with increasing pH. The opposite was true for the corresponding aerogels, which become much harder with increasing pH [ 38 ]. Table 2 shows the stiffness (calculated as required force per distance of deformation) of the hydrogels and alcogels compared to published values for aerogels.…”

Section: Discussionmentioning

confidence: 99%

“…The vials were kept under constant agitation in order to minimize concentration gradients. For a complete solvent exchange, the samples were kept in the exchange solution for at least 4 h before the solution was exchanged, which was repeated in triplicate, according to Kleemann et al [ 38 ]. The final EtOH content of the samples was determined indirectly with a density meter DM4100 (Anton Paar GmbH, Graz, Austria) by measuring the EtOH concentration of the solution after the respective exchange step.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

et al. 2020

Self Cite

View full text Add to dashboard Cite

This study aims at investigating the effect of ethanol (EtOH) on the textural properties of whey protein and egg white protein hydrogels. The hydrogels were produced by thermally induced gel formation of aqueous protein solutions. The water contained in the gel network was subsequently exchanged by EtOH to assess structural changes upon exposure of hydrogels to ethanolic aqueous phases. The textural properties of the hydrogel and alcogel samples were analyzed by uniaxial compression tests. For both protein sources, the hardness increased exponentially when pH and EtOH concentration were increased. This increase correlated with a shrinkage of the gel samples. The gel texture was found to be elastic at low EtOH concentrations and became stiff and hard at higher EtOH concentrations. It was found that the solvent exchange influences the ion concentration within the gels and, therefore, the interactions between molecules in the gel structure. Non-covalent bonds were identified as substantially responsible for the gel structure.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Besides dietary consumption, egg ingredients are extensively used in the food industry for antibacterial, culinary, and functional properties (Ren et al, 2020;Silvetti, Morandi, Hintersteiner, & Brasca, 2017). Some nutraceutical and pharmaceutical agents also contain egg proteins (Christian, Selmer, Smirnova, & Kulozik, 2018). Eggs now are an important part of daily diet.…”

Section: Introductionmentioning

confidence: 99%

Can food processing produce hypoallergenic egg?

Liang

Xing

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse food reaction is the complete elimination of egg (and their derived products) from diet, which is difficult due to the wide use of egg ingredients in food industry. Food processing methods can affect the conformational and/or linear epitopes of allergens and may change the allergenicity of egg. Thermal treatment and various other processing methods based on the enzymatic hydrolysis and irradiation have been found useful in reducing allergenicity of certain egg allergens. However, processed egg proteins can also show an increased allergenicity after treatment and the correct pattern to follow for the generation of hypoallergenic products remains unclear. This review explores the influence of processing methods on egg allergenicity and reports the best options for the generation of hypoallergenic egg products to date.

show abstract

“…calcium chloride solution for the alginate system [24]), or by a physical impact such as heating (e.g. for proteins [25]) or cooling (e.g. for starch [19]).…”

Section: Introductionmentioning

confidence: 99%

Production of starch aerogel in form of monoliths and microparticles

et al. 2020

Self Cite

View full text Add to dashboard Cite

Pea and amylomaize starches were used to produce aerogel in form of monoliths and microparticles. The formation of starch gel was investigated, and we showed that each starch needed a different pasting temperature for its complete dissolution. The gelation kinetics was investigated with oscillatory rheometry for both systems as a function of the starch concentration. The gelation and retrogradation temperature of the starch gel were varied and its impact on the final aerogel evaluated. The emulsion gelation was carried out batch wise in a stirred vessel with different impeller geometries, concentrations of surfactant (Span80 and PGPR) and stirring rates. A particle size prediction approach based on idealized flow (Couette, 2D hyperbolic and turbulent) during the emulsification was proposed. A semi-continuous setup for the emulsion gelation was developed in which the emulsification occurs in a single pass through a colloid mill and the gelation is triggered in-line with a counter-current heat exchanger.

show abstract

Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics

Cited by 68 publications

References 38 publications

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

Can food processing produce hypoallergenic egg?

Production of starch aerogel in form of monoliths and microparticles

Contact Info

Product

Resources

About