The Resource Application of whey protein-polysaccharide complexes in aerated dairy gels, by Emily O'Chiu

Application of whey protein-polysaccharide complexes in aerated dairy gels, by Emily O'Chiu

Label
Application of whey protein-polysaccharide complexes in aerated dairy gels
Title
Application of whey protein-polysaccharide complexes in aerated dairy gels
Statement of responsibility
by Emily O'Chiu
Creator
Contributor
Author
Thesis advisor
Subject
Genre
Language
eng
Summary
Previous research has shown that heated soluble complexes of whey protein isolate (WPI) with polysaccharides can improve both foam stability and acid-induced gel strength. We utilized these complexes in aerated dairy gels, which could be formulated into novel-textured high-protein desserts. Two families of polysaccharides having different degrees of charge density were chosen. The first included: low methoxyl pectin (high charge), high methoxyl type D pectin (low charge), and guar gum (neutral charge). The second had three carrageenans, n- (high charge), l- (medium charge), and m- (low charge). WPI-polysaccharide complexes were prepared by heating the mixed solutions (8% protein, 0 to 1% polysaccharide) at pH 7 and then mixing with heated skim milk powder (8% protein). To form aerated gels, 2% glucono-e-lactone (GDL) was added and foam was generated by whipping with a handheld frother. The foam set into a gel as the GDL acidified to a final pH of 4.2. The aerated gels were evaluated for stability, overrun, and rheological properties. Overall stability was indicated by measuring liquid separation drained from the foam before it set as a gel. Rheological results showed no significant difference in ix gelation time among samples; therefore, stronger interactions between WPI and high charge density polysaccharide were likely responsible for increased stability. In most cases overrun of aerated gels significantly decreased as polysaccharide concentration increased due to increased viscosity which limited air incorporation. However in some cases of high charge carrageenans, overrun increased as concentration increased, related to stronger interfacial films overcoming the effect of viscosity. Yield stress and G' are important rheological indicators of firmness and mouthfeel and are increased with increasing polysaccharide charge density. For both the pectin and carrageenan systems, it was found that yield stress and G' could be predicted using a multiple regression model using gel strength of non-aerated gel and the aerated overrun. Stable dairy aerated gels can be created from WPI-polysaccharide complexes. High charge density polysaccharides, at concentrations that provide adequate viscosity, are needed to achieve stability while also maintaining solution overrun capabilities. Knowledge gained from this study can be used by food manufacturers to formulate dairy-based aerated gel foods set by acid or calcium such as whipped yogurts and mousses
Cataloging source
MUU
http://library.link/vocab/creatorName
O'Chiu, Emily
Degree
M.S.
Dissertation note
Thesis
Dissertation year
2014.
Government publication
government publication of a state province territory dependency etc
Granting institution
University of Missouri--Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorDate
1967-
http://library.link/vocab/relatedWorkOrContributorName
Vardhanabhuti, Bongkosh
http://library.link/vocab/subjectName
  • Whey
  • Dairy products
  • Food
Label
Application of whey protein-polysaccharide complexes in aerated dairy gels, by Emily O'Chiu
Instantiates
Publication
Note
  • "MAY 2014."
  • "A Thesis Presented to the Faculty of the Graduate School at the University of Missouri--Columbia In Partial Fulfillment of the Requirements for the Degree Master of Science."
  • Thesis supervisor: Dr. Bongkosh Vardhanabhuti
Bibliography note
Includes bibliographical references (pages 76-81)
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
Control code
899269918
Extent
1 online resource (ix, 81 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia.
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
System control number
(OCoLC)899269918
Label
Application of whey protein-polysaccharide complexes in aerated dairy gels, by Emily O'Chiu
Publication
Note
  • "MAY 2014."
  • "A Thesis Presented to the Faculty of the Graduate School at the University of Missouri--Columbia In Partial Fulfillment of the Requirements for the Degree Master of Science."
  • Thesis supervisor: Dr. Bongkosh Vardhanabhuti
Bibliography note
Includes bibliographical references (pages 76-81)
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
Control code
899269918
Extent
1 online resource (ix, 81 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia.
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
System control number
(OCoLC)899269918

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