Rheology, texture and microstructure of gelatin gels with and without milk proteins

Pang, Zhihua, Deeth, Hilton, Sopade, Peter, Sharma, Ranjan and Bansal, Nidhi (2014) Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids, 35 483-493. doi:10.1016/j.foodhyd.2013.07.007

Author Pang, Zhihua
Deeth, Hilton
Sopade, Peter
Sharma, Ranjan
Bansal, Nidhi
Title Rheology, texture and microstructure of gelatin gels with and without milk proteins
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2014-03-01
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2013.07.007
Open Access Status Not yet assessed
Volume 35
Start page 483
End page 493
Total pages 11
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 1106 Human Movement and Sports Science
1500 Chemical Engineering
1600 Chemistry
Abstract The effects of gelatin concentration, pH and addition of milk proteins on the physical and microstructural properties of type B gelatin gels were studied by small deformation rheology, texture analysis and scanning electron microscopy. Whey protein isolate (WPI), milk protein concentrate (MPC) and skim milk powder (SMP) were used as sources of milk proteins. The elasticity of gelatin gels was significantly affected by the concentration of gelatin. Higher gelatin concentrations led to a stronger gel, and higher gelling and melting temperatures. However, all the gelatin gels at concentrations from 1.0 to 5.0% melted below human body temperature. Rheological properties of gelatin gels were independent of pH in the range pH 4.6-8.0. At pH 3.0 gelation of gelatin was significantly inhibited. Addition of SMP and MPC significantly enhanced the rheological properties of gelatin gels, while addition of WPI had a negative effect on them. However, the effect of addition of milk proteins was dependent on the gelatin concentration. Textural results showed that addition of all milk powders increased the hardness of gelatin gels at high gelatin concentration (5.0%). The fracturability of the gels was greatly influenced by pH. Addition of milk proteins and high gelatin concentration (5.0%) both caused loss of gel fracturability. Microstructural results showed that gelatin concentration and pH had a marked influence on the gel structure, and the addition of MPC and SMP changed the structure of the gelatin gels; a structure similar to pure gelatin gel was observed after addition of WPI.
Keyword Gelatin
Milk proteins
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
Official 2015 Collection
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Citation counts: TR Web of Science Citation Count  Cited 41 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 36 times in Scopus Article | Citations
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