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J Agric Food Chem

Title:		Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels
Author(s):		Mao L; Roos YH; Miao S;
Address:		"Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland"
Journal Title:		J Agric Food Chem
Year:		2014
Volume:		20141117
Issue:		47
Page Number:		11420 - 11428
DOI:		10.1021/jf503931y
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Emulsion-filled protein gels (EFP gels) were prepared through a cold-set gelation process, and they were used to deliver volatile compounds. An increase in the whey protein isolate (WPI) content from 4 to 6% w/w did not show significant effect on the gelation time, whereas an increase in the oil content from 5 to 20% w/w resulted in an earlier onset of gelation. Gels with a higher WPI content had a higher storage modulus and water-holding capacity (WHC), and they presented a higher force and strain at breaking, indicating that a more compact gel network was formed. An increase in the oil content contributed to gels with a higher storage modulus and force at breaking; however, this increase did not affect the WHC of the gels, and gels with a higher oil content became more brittle, resulting in a decreased strain at breaking. GC headspace analysis showed that volatiles released at lower rates and had lower air-gel partition coefficients in EFP gels than those in ungelled counterparts. Gels with a higher WPI content had lower release rates and partition coefficients of the volatiles. A change in the oil content significantly modified the partition of volatiles at equilibrium, but it produced a minor effect on the release rate of the volatiles. The findings indicated that EFP gels could be potentially used to modulate volatile release by varying the rheological properties of the gel"
Keywords:		"*Cold Temperature Emulsions Gels/*chemistry Microscopy, Confocal Oils/chemistry Proteins/*chemistry *Rheology Volatile Organic Compounds/*analysis Water/chemistry emulsion partition coefficient protein gel release rate rheology volatile;"
Notes:		"MedlineMao, Like Roos, Yrjo H Miao, Song eng 2014/11/05 J Agric Food Chem. 2014 Nov 26; 62(47):11420-8. doi: 10.1021/jf503931y. Epub 2014 Nov 17"