AI Article Synopsis
- The study investigated how various sugars affect the properties of a whey protein gel created under high pressure conditions.
- All tested sugars reduced the gel's hardness, breaking stress, and water-holding capacity at a specific concentration of 55.5 mM.
- Higher sugar content altered the gel's microstructure, changing it from a honeycomb-like pattern to a more stranded form, indicating a decrease in protein bonding and interaction during the gelation process.
Article Abstract
The effects of sugars (xylose, arabinose, fucose, fructose, galactose, glucose, sorbitol, maltose, sucrose, and lactose; 0-20% w/v) on the properties of the pressure-induced gel from a whey protein isolate (20%, 800 MPa, 30 degrees C, 10 min) were studied. All the sugars decreased the hardness, breaking stress and water-holding capacity of the gel at the same concentration of 55.5 mM. Increasing the sugar content changed the microstructure of the gel from a honeycomb-like structure to a stranded structure, while the strand thickness was progressively reduced. These results suggest that sugars decreased the degree of intermolecular S-S bonding of proteins and non-covalent interaction, and restrained the phase separation during gelation under high pressure.
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| http://dx.doi.org/10.1271/bbb.70.615 | DOI Listing |
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