Structure and rheology of aerated whey protein isolate gels obtained at different pH
2013
Tomczyńska-Mleko, M., University of Life Sciences in Lublin (Poland)
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.
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