naa a22 4500 510724264 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0680-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0680-x Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents [Elektronische Daten] [Delfina Cassiani, Diego Yamul, Paula Conforti, Vanina Pérez, Cecilia Lupano] Properties of different heated mixtures of whey protein concentrate, starch, gelatin, and sucrose with different water contents were studied. The water activity of samples was determined. The structural properties were analyzed by confocal laser scanning microscopy, solubility assays in different extraction solutions, polyacrylamide gel electrophoresis, and differential scanning calorimetry. Color, texture, and water-holding capacity of samples were also determined. Results show that a certain water content it is needed to form a structure with solid characteristics in these mixtures. The temperature for starch gelatinization is lower than the temperature for whey proteins denaturation, but when sucrose is present, whey proteins are denatured, before the gelatinization of starch. Sucrose is major contributor to the adhesiveness of the samples and to the decrease of their water activity. Also, sucrose decreases the firmness and cohesiveness of the samples. The main component that contributes to the browning of the samples during the heat treatment is whey protein concentrate, whereas starch is the main component responsible for the water-holding capacity in these samples. Gelatin does not modify appreciably the properties of the mixtures in the proportion used in these assays. Springer Science+Business Media, LLC, 2011 Whey protein concentrate nationallicence Starch nationallicence Sucrose nationallicence Gelatin nationallicence Water nationallicence Cassiani Delfina Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut Yamul Diego Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut Conforti Paula Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut Pérez Vanina Servicio de Microscopía Confocal, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, 1900, La Plata, Argentina aut Lupano Cecilia Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 217-227 1935-5130 6:1<217 2013 6 11947 https://doi.org/10.1007/s11947-011-0680-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0680-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cassiani Delfina Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Yamul Diego Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Conforti Paula Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Pérez Vanina Servicio de Microscopía Confocal, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, 1900, La Plata, Argentina aut NATIONALLICENCE 700 1- Lupano Cecilia Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP-CCT La Plata-CONICET, 47 y 116, 1900, La Plata, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 217-227 1935-5130 6:1<217 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer