Scientific journal

52 2013

Journal of Food and Nutrition Research
Summary No. 1 / 2013

Structure and rheology of aerated whey protein isolate gels obtained at different pH
Journal of Food and Nutrition Research, 52, 2013, No. 1, s. 61-70

Marta Tomczyńska-Mleko, Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland. E-mail:, tel.: +4881 4623347, fax: +4881 4623400

Summary: Aerated whey protein isolate gels were obtained at different pH using reversibility of heat-induced gels. The aerated gels were characterized by different air bubble size and different microstructure. Aeration produced gels with 30–70% lower puncture test force, but 2–3 times higher storage modulus than for non-aerated gels. Native pH 6.7 was optimal for obtaining aerated gels, as the hardest gels were produced. At pH 9, strong gels were formed but these were less susceptible to rehealing after aeration. Aerated gels were stable at storage for 41 days at 7 °C and no statistically significant changes in the average bubble size were noted. The aerated gels can be used as matrices for active ingredients release or as a new product with lower caloric value and a unique textural and sensorial properties.

Keywords: whey; protein; gel; aeration; foam; microstructure; rheology

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