Volume 6
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-14.html
THE INFLUENCE OF XANTHAN GUM ON RHEOLOGY AND MICROSTRUCTURE OF HEAT-INDUCED WHEY PROTEIN GELS
Waldemar Gustaw, Zdzisław Targoński, Paweł Glibowski, Stanisław Mleko, Stanisław Pikus
ABSTRACT
Whey protein isolate (WPI) – xanthan gum heat-induced gels were obtained at pH range 5-10. The rheological properties of WPI (3%) – xanthan gum ( 0.1 and 0.5%) were examinated. The highest apparent viscosity had mixtures obtained at pH 7 and 0.1% polysaccharide concentration. At higher xanthan gum concentration mixtures obtained at pH 5 and 7 had similar apparent viscosity. The shear stress at fracture of WPI (10%) – xanthan gum mixed gels reached a maximum (17.9 kPa) at pH 7 and 0.3% addition of polysaccharide. TEM and SAXS methods, used to examine microstructure of mixed gels showed phase separation in WPI – xanthan gum mixed systems.
Key words: protein, polysaccharide, TEM, SAXS, phase separation, gel..