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Title:

Viscoelasticity and Protein Interactions of Hybrid Gels Produced from Potato and Whey Protein Isolates

Document type:
Zeitschriftenaufsatz
Author(s):
Andlinger, David J.; Rampp, Lena; Tanger, Caren; Kulozik, Ulrich
Abstract:
Controlling the textural properties of protein gels is of high importance for designing food and other protein products. The combination of animal-derived proteins and plant-based proteins offer the possibility to create nutritional, sustainable, and also textural advantageous products. However, interactions between proteins from different sources and with different molecular features are not well-understood yet. By analyzing the interactions between whey (WPI) and potato proteins (PPIs), we ca...     »
Keywords:
Disulfide bonds; Hydrophobic interactions; microstructure; Patatin; Plant protein; Rheology; texture; \textgreekb-lactoglobulin
Journal title:
ACS Food Science & Technology
Year:
2021
Journal volume:
1
Journal issue:
7
Pages contribution:
1304--1315
Fulltext / DOI:
doi:10.1021/acsfoodscitech.1c00163
Print-ISSN:
2692-1944
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