Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate

Shiva Roshanghias; Ashkan Madadlou

doi:10.1016/j.idairyj.2018.02.004

Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate

Shiva Roshanghias
, Ashkan Madadlou

Research output: Contribution to journal › Article › peer-review

Abstract

The influence of partial substitution of whey protein nanofibrils (WPNs) by alginate and cellulose nanocrystals (CNCs) on the properties of WPN solutions was investigated. Elemental and conductometry analyses indicated that CNC particles were sulphated. Partial substitution (17.5%) of WPNs with CNCs and alginate increased the consistency coefficient of WPN solutions by ≈ 1.3 and 4.6 fold, respectively. Alginate also increased the stability of a WPN foam by approximately 17 fold. WPN and WPN/CNC gels did not show syneresis, whereas the WPN/alginate gel had ≈27% syneresis. The fracture stress and strain of the WPN/alginate gel were nearly 9.9 and 3.3 fold higher than those of the WPN gel. Both CNC and alginate increased the porosity and pore size in the gel network. Infrared spectroscopy indicated that alginate crosslinked to WPNs through Ca²⁺ ions. CNC increased gel swelling under acidic conditions; alginate caused the gel to shrink.

Original language	English
Pages (from-to)	53-61
Number of pages	9
Journal	International Dairy Journal
Volume	81
DOIs	https://doi.org/10.1016/j.idairyj.2018.02.004
Publication status	Published - Jun 2018
Externally published	Yes

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@article{873ada33e8dc4b8bb56c82d127aba54e,

title = "Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate",

abstract = "The influence of partial substitution of whey protein nanofibrils (WPNs) by alginate and cellulose nanocrystals (CNCs) on the properties of WPN solutions was investigated. Elemental and conductometry analyses indicated that CNC particles were sulphated. Partial substitution (17.5\%) of WPNs with CNCs and alginate increased the consistency coefficient of WPN solutions by ≈ 1.3 and 4.6 fold, respectively. Alginate also increased the stability of a WPN foam by approximately 17 fold. WPN and WPN/CNC gels did not show syneresis, whereas the WPN/alginate gel had ≈27\% syneresis. The fracture stress and strain of the WPN/alginate gel were nearly 9.9 and 3.3 fold higher than those of the WPN gel. Both CNC and alginate increased the porosity and pore size in the gel network. Infrared spectroscopy indicated that alginate crosslinked to WPNs through Ca2+ ions. CNC increased gel swelling under acidic conditions; alginate caused the gel to shrink.",

author = "Shiva Roshanghias and Ashkan Madadlou",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = jun,

doi = "10.1016/j.idairyj.2018.02.004",

language = "English",

volume = "81",

pages = "53--61",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier B.V.",

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TY - JOUR

T1 - Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate

AU - Roshanghias, Shiva

AU - Madadlou, Ashkan

PY - 2018/6

Y1 - 2018/6

N2 - The influence of partial substitution of whey protein nanofibrils (WPNs) by alginate and cellulose nanocrystals (CNCs) on the properties of WPN solutions was investigated. Elemental and conductometry analyses indicated that CNC particles were sulphated. Partial substitution (17.5%) of WPNs with CNCs and alginate increased the consistency coefficient of WPN solutions by ≈ 1.3 and 4.6 fold, respectively. Alginate also increased the stability of a WPN foam by approximately 17 fold. WPN and WPN/CNC gels did not show syneresis, whereas the WPN/alginate gel had ≈27% syneresis. The fracture stress and strain of the WPN/alginate gel were nearly 9.9 and 3.3 fold higher than those of the WPN gel. Both CNC and alginate increased the porosity and pore size in the gel network. Infrared spectroscopy indicated that alginate crosslinked to WPNs through Ca2+ ions. CNC increased gel swelling under acidic conditions; alginate caused the gel to shrink.

AB - The influence of partial substitution of whey protein nanofibrils (WPNs) by alginate and cellulose nanocrystals (CNCs) on the properties of WPN solutions was investigated. Elemental and conductometry analyses indicated that CNC particles were sulphated. Partial substitution (17.5%) of WPNs with CNCs and alginate increased the consistency coefficient of WPN solutions by ≈ 1.3 and 4.6 fold, respectively. Alginate also increased the stability of a WPN foam by approximately 17 fold. WPN and WPN/CNC gels did not show syneresis, whereas the WPN/alginate gel had ≈27% syneresis. The fracture stress and strain of the WPN/alginate gel were nearly 9.9 and 3.3 fold higher than those of the WPN gel. Both CNC and alginate increased the porosity and pore size in the gel network. Infrared spectroscopy indicated that alginate crosslinked to WPNs through Ca2+ ions. CNC increased gel swelling under acidic conditions; alginate caused the gel to shrink.

UR - https://www.scopus.com/pages/publications/85042874557

U2 - 10.1016/j.idairyj.2018.02.004

DO - 10.1016/j.idairyj.2018.02.004

M3 - Article

AN - SCOPUS:85042874557

SN - 0958-6946

VL - 81

SP - 53

EP - 61

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate

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