Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions

Autores
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of freezing on viscoelastic behaviour of whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein content of 5% and 9% w/v were prepared from a commercial WPC (unheated suspensions). A group of unheated suspensions was treated at two temperatures (72.5 and 77.5 C) during selected times to obtain 60% of soluble protein aggregates (heat-treated suspensions). Unheated suspensions and heat-treated suspensions were frozen at -25 C (frozen unheated and frozen heat-treated suspensions). Frequency sweeps (0.01-10 Hz) were performed in the region of linear viscoelasticity at 10, 20, 30, 40, and 50 C. Mechanical spectra of all studied suspensions at 20ºC were similar to viscoelastic fluids and complex viscosity increased with the frequency (w). Elastic (G´) and viscous (G") moduli were modelled using power law equations (G´=aw^x, G"=bw^y), using fitted parameters "a", "x", "b", and "y" for statistical analysis. Exponent "y" was the most influenced by freezing, indicating the existence of a higher degree of arrangement in frozen unheated suspensions and a lower degree of arrangement in frozen heat-treated suspensions. Only characteristic relaxation times (inverse of the crossover frequency) of suspensions with 5% w/v of total protein content were significantly influenced by freezing. Time-temperature superposition was satisfactory applied in unheated whey protein concentrate suspensions only in the range of high temperatures (30-50 C). However, this principle failed over the complete temperature range in most of the frozen suspensions. It is possible that freezing produced an increase in the susceptibility to morphological changes with temperature during the rheological measurements.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Materia
Whey Protein Concentrate Suspensions
Freezing
Viscoelastic Behaviour
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13670
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/13670
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensionsMeza, Barbara Erica del ValleVerdini, Roxana AndreaRubiolo, Amelia CatalinaWhey Protein Concentrate SuspensionsFreezingViscoelastic Behaviourhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of freezing on viscoelastic behaviour of whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein content of 5% and 9% w/v were prepared from a commercial WPC (unheated suspensions). A group of unheated suspensions was treated at two temperatures (72.5 and 77.5 C) during selected times to obtain 60% of soluble protein aggregates (heat-treated suspensions). Unheated suspensions and heat-treated suspensions were frozen at -25 C (frozen unheated and frozen heat-treated suspensions). Frequency sweeps (0.01-10 Hz) were performed in the region of linear viscoelasticity at 10, 20, 30, 40, and 50 C. Mechanical spectra of all studied suspensions at 20ºC were similar to viscoelastic fluids and complex viscosity increased with the frequency (w). Elastic (G´) and viscous (G") moduli were modelled using power law equations (G´=aw^x, G"=bw^y), using fitted parameters "a", "x", "b", and "y" for statistical analysis. Exponent "y" was the most influenced by freezing, indicating the existence of a higher degree of arrangement in frozen unheated suspensions and a lower degree of arrangement in frozen heat-treated suspensions. Only characteristic relaxation times (inverse of the crossover frequency) of suspensions with 5% w/v of total protein content were significantly influenced by freezing. Time-temperature superposition was satisfactory applied in unheated whey protein concentrate suspensions only in the range of high temperatures (30-50 C). However, this principle failed over the complete temperature range in most of the frozen suspensions. It is possible that freezing produced an increase in the susceptibility to morphological changes with temperature during the rheological measurements.Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaElsevier2010-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13670Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions; Elsevier; Food Hydrocolloids; 24; 4; 11-2010; 414-4230268-005Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2009.11.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:55Zoai:ri.conicet.gov.ar:11336/13670instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:56.238CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
title Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
spellingShingle Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
Meza, Barbara Erica del Valle
Whey Protein Concentrate Suspensions
Freezing
Viscoelastic Behaviour
title_short Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
title_full Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
title_fullStr Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
title_full_unstemmed Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
title_sort Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
dc.creator.none.fl_str_mv Meza, Barbara Erica del Valle
Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author Meza, Barbara Erica del Valle
author_facet Meza, Barbara Erica del Valle
Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author_role author
author2 Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Whey Protein Concentrate Suspensions
Freezing
Viscoelastic Behaviour
topic Whey Protein Concentrate Suspensions
Freezing
Viscoelastic Behaviour
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of freezing on viscoelastic behaviour of whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein content of 5% and 9% w/v were prepared from a commercial WPC (unheated suspensions). A group of unheated suspensions was treated at two temperatures (72.5 and 77.5 C) during selected times to obtain 60% of soluble protein aggregates (heat-treated suspensions). Unheated suspensions and heat-treated suspensions were frozen at -25 C (frozen unheated and frozen heat-treated suspensions). Frequency sweeps (0.01-10 Hz) were performed in the region of linear viscoelasticity at 10, 20, 30, 40, and 50 C. Mechanical spectra of all studied suspensions at 20ºC were similar to viscoelastic fluids and complex viscosity increased with the frequency (w). Elastic (G´) and viscous (G") moduli were modelled using power law equations (G´=aw^x, G"=bw^y), using fitted parameters "a", "x", "b", and "y" for statistical analysis. Exponent "y" was the most influenced by freezing, indicating the existence of a higher degree of arrangement in frozen unheated suspensions and a lower degree of arrangement in frozen heat-treated suspensions. Only characteristic relaxation times (inverse of the crossover frequency) of suspensions with 5% w/v of total protein content were significantly influenced by freezing. Time-temperature superposition was satisfactory applied in unheated whey protein concentrate suspensions only in the range of high temperatures (30-50 C). However, this principle failed over the complete temperature range in most of the frozen suspensions. It is possible that freezing produced an increase in the susceptibility to morphological changes with temperature during the rheological measurements.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
description The effect of freezing on viscoelastic behaviour of whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein content of 5% and 9% w/v were prepared from a commercial WPC (unheated suspensions). A group of unheated suspensions was treated at two temperatures (72.5 and 77.5 C) during selected times to obtain 60% of soluble protein aggregates (heat-treated suspensions). Unheated suspensions and heat-treated suspensions were frozen at -25 C (frozen unheated and frozen heat-treated suspensions). Frequency sweeps (0.01-10 Hz) were performed in the region of linear viscoelasticity at 10, 20, 30, 40, and 50 C. Mechanical spectra of all studied suspensions at 20ºC were similar to viscoelastic fluids and complex viscosity increased with the frequency (w). Elastic (G´) and viscous (G") moduli were modelled using power law equations (G´=aw^x, G"=bw^y), using fitted parameters "a", "x", "b", and "y" for statistical analysis. Exponent "y" was the most influenced by freezing, indicating the existence of a higher degree of arrangement in frozen unheated suspensions and a lower degree of arrangement in frozen heat-treated suspensions. Only characteristic relaxation times (inverse of the crossover frequency) of suspensions with 5% w/v of total protein content were significantly influenced by freezing. Time-temperature superposition was satisfactory applied in unheated whey protein concentrate suspensions only in the range of high temperatures (30-50 C). However, this principle failed over the complete temperature range in most of the frozen suspensions. It is possible that freezing produced an increase in the susceptibility to morphological changes with temperature during the rheological measurements.
publishDate 2010
dc.date.none.fl_str_mv 2010-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13670
Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions; Elsevier; Food Hydrocolloids; 24; 4; 11-2010; 414-423
0268-005X
url http://hdl.handle.net/11336/13670
identifier_str_mv Meza, Barbara Erica del Valle; Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions; Elsevier; Food Hydrocolloids; 24; 4; 11-2010; 414-423
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2009.11.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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