INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Viscoelastic behaviour of heat-treated whey protein concentrate suspensions
Autor/es:
BÁRBARA MEZA; ROXANA VERDINI; AMELIA RUBIOLO
Revista:
Food Hydrocolloids
Editorial:
Elsevier Ltd
Referencias:
Año: 2008
ISSN:
0268-005X
Resumen:
Abstract: The viscoelastic behaviour of heat-treated whey protein concentrate (WPC) suspensions was
studied. Suspensions with total protein (TP) content of 5 and 9% w/v prepared from a commercial WPC with
38% w/w protein were treated at two temperatures (72.5 and 77.5 ºC) during selected times to obtain 60% of
denatured protein content. Unheated WPC suspensions were used as control. Frequency sweeps were
performed in the range of 0.01 to 10 Hz at 20 ºC. Mechanical spectra of WPC suspensions were similar to
viscoelastic fluids. However, unheated WPC suspensions showed some mechanical characteristics of
colloidal crystals, like little dependency of elastic (G´) and viscous (G") moduli with TP content, solid-like
mechanical spectra, and difficulty to flow at low content of TP. At a selected frequency of 1 Hz, viscous
modulus was more frequency (f) dependant on experimental conditions (TP and temperature) than elastic
modulus. Mechanical spectra were modelled using power law equations (G´=af^x, G"=bf^y), but only
parameters of heat-treated WPC suspensions containing 9% of TP showed temperature dependency.
Characteristic relaxation times (tc) were calculated as the inverse of the crossover frequency, where G"=G´.
Heat treatments produced a decrease in the extent of the elastic behaviour because heat-treated WPC
suspensions presented higher phase angle and smaller tc values than unheated WPC suspensions for the
same TP content. The tc decreased when treatment temperature increased but only in heat-treated WPC
suspensions with 5% of TP.