Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions

Ji Yeon Yoo; Xiao Dong Chen; Ruben Mercadé-Prieto; D. Ian Wilson

doi:10.1016/j.jfoodeng.2006.04.013

Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions

Ji Yeon Yoo
, Xiao Dong Chen^*
, Ruben Mercadé-Prieto
, D. Ian Wilson

^*Autor corresponent d’aquest treball

Producció científica: Article en revista indexada › Article › Avaluat per experts

11 Cites (Scopus)

Resum

Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25-0.50 wt%) at 25-60 °C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the 'dissolution' process features both molecular solubilization and gel breakdown.

Idioma original	Anglès
Pàgines (de-a)	1315-1321
Nombre de pàgines	7
Revista	Journal of Food Engineering
Volum	79
Número	4
DOIs	https://doi.org/10.1016/j.jfoodeng.2006.04.013
Estat de la publicació	Publicada - d’abr. 2007
Publicat externament	Sí

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10.1016/j.jfoodeng.2006.04.013

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@article{f59b6e58bf2e499dbc502735c27ba9ba,

title = "Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions",

abstract = "Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25-0.50 wt\%) at 25-60 °C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the 'dissolution' process features both molecular solubilization and gel breakdown.",

keywords = "Dissolution, Heat induced gelation (HIG), NaOH, Particulate release, Pre-soaking, Whey protein concentrate (WPC)",

author = "Yoo, \{Ji Yeon\} and Chen, \{Xiao Dong\} and Ruben Mercad{\'e}-Prieto and \{Ian Wilson\}, D.",

note = "Funding Information: JYY wishes to thank the Department of Chemical and Materials Engineering, The University of Auckland, for a Scholarship to conduct this research.",

year = "2007",

month = apr,

doi = "10.1016/j.jfoodeng.2006.04.013",

language = "English",

volume = "79",

pages = "1315--1321",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd.",

number = "4",

}

TY - JOUR

T1 - Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions

AU - Yoo, Ji Yeon

AU - Chen, Xiao Dong

AU - Mercadé-Prieto, Ruben

AU - Ian Wilson, D.

N1 - Funding Information: JYY wishes to thank the Department of Chemical and Materials Engineering, The University of Auckland, for a Scholarship to conduct this research.

PY - 2007/4

Y1 - 2007/4

N2 - Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25-0.50 wt%) at 25-60 °C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the 'dissolution' process features both molecular solubilization and gel breakdown.

AB - Heat-induced whey protein gels (HIWPG) were formed as cubes and dissolved in aqueous sodium hydroxide (0.25-0.50 wt%) at 25-60 °C, a range of agitation speeds, and with or without additional chemicals. The solution temperature was found to be the most important parameter affecting dissolution behaviour. Increasing the stirring speed reduced the time for complete dissolution, albeit marginally. Significant dissolution was observed under natural convection conditions and particulate release was evident under all conditions, indicating that the 'dissolution' process features both molecular solubilization and gel breakdown.

KW - Dissolution

KW - Heat induced gelation (HIG)

KW - NaOH

KW - Particulate release

KW - Pre-soaking

KW - Whey protein concentrate (WPC)

UR - https://www.scopus.com/pages/publications/33750959351

U2 - 10.1016/j.jfoodeng.2006.04.013

DO - 10.1016/j.jfoodeng.2006.04.013

M3 - Article

AN - SCOPUS:33750959351

SN - 0260-8774

VL - 79

SP - 1315

EP - 1321

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 4

ER -

Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions

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