Influence of moderate electric fields on the formation and properties of whey protein network structures

Abstract

Gelation plays a major role in enhancing textural properties of foods (substituting fats), once it provides unique textural properties that gives pleasant mouth feel, and enables holding water and other ingredients in one matrix. The general objective of this study was to assess the effects of MEF on properties of whey protein hydrogels. Results show that MEF originated a weaker gel structure than conventional heating treatment. Significant decreases in storage and loss moduli were observed upon application of MEF. Aggregation and cross-linking patterns of whey proteins during MEF was not sufficiently high to form a true elastic gel network. As conclusion, MEF may provide a novel method for production of a protein matrix with distinctive properties. However a larger body of research is needed to fully address the role of the MEF on protein electrostatics and protein-protein interactions.