Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH

authors	Monteiro, SR; Tavares, CA; Evtuguin, DV; Moreno, N; da Silva, JAL
nationality	International
journal	BIOMACROMOLECULES
keywords	BETA-LACTOGLOBULIN GELS; HEAT-INDUCED GELATION; LOCUST BEAN GUM; MIXED GELS; THERMODYNAMIC INCOMPATIBILITY; POLYSACCHARIDE INTERACTIONS; ENZYMATIC DEGRADATION; RHEOLOGICAL BEHAVIOR; GUAR GALACTOMANNANS; GLOBULAR-PROTEINS
abstract	The effect of locust bean gum, a galactomannan, with different molecular weights on the microstructure and viscoelastic properties of heat-induced whey protein gels has been studied using confocal laser scanning microscopy and small-deformation rheology. The results obtained clearly showed that differences in the molecular weight of the polysaccharide have a significant influence on the gel microstructure. Homogeneous mixtures and phase-separated systems, with dispersed droplet and bicontinuous morphologies, were observed by changing the polysaccharide/protein ratio and/or the molecular weight. At 11% whey protein, below the gelation threshold of the protein alone, the presence of the nongelling polysaccharide induces gelation to occur. At higher protein concentration, the main effect of the polysaccharide was a re-enforcement of the gel. However, at the higher molecular weight and concentration of the nongelling polymer, the protein network starts to lose elastic perfection, probably due to the formation of bicontinuous structures with lower connectivity.
publisher	AMER CHEMICAL SOC
issn	1525-7797
year published	2005
volume	6
issue	6
beginning page	3291
ending page	3299
digital object identifier (doi)	10.1021/bm050331+
web of science category	Biochemistry & Molecular Biology; Chemistry, Organic; Polymer Science
subject category	Biochemistry & Molecular Biology; Chemistry; Polymer Science
unique article identifier	WOS:000233392100055