The formation and deformation of protein structures with viscoelastic properties

This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions. Two proteins with different intrinsic properties, gelatin and whey protein, were selected as model materials. Chapter 3 describes the effects of simple shear flow on the formation and properties of gelatin particle suspensions. The application of well-defined simple shear flow during phase separation was used to control the protein particle size in a gelatin–dextran system. Chapter 4 describes the formation and properties of whey protein particle suspensions having different particle sizes and different abilities to form disulphide bonds. Application of shear during their formation was used. Chapter 5 describes a novel concept for making elastic dough through combining a whey protein particle suspension with native wheat starch. Three differently structured whey protein suspensions were evaluated. Chapter 6 discusses the use of the whey protein particle suspensions prepared and used in chapter 5 for baking bread. Chapter 7 describes the role of molecular properties on the final dough and bread that were discussed in chapters 5 and 6. Chapter 8 summarizes the main findings of the project on “The formation and deformation of protein structures with viscoelastic properties”. </p

Elastic networks of protein particles

This paper describes the formation and properties of protein particle suspensions. The protein particles were prepared by a versatile method based on quenching a phase-separating protein–polysaccharide mixture. Two proteins were selected, gelatin and whey protein. Gelatin forms aggregates by means of reversible physical bonds, and whey protein forms aggregates that can be stabilized by chemical bonds. Rheology and microscopy show that protein particles aggregate into an elastic particle gel for both proteins. Properties similar to model systems of synthetic colloidal particles were obtained using protein particle suspensions. This suggests that the behaviour of the particle suspensions is mainly governed by the mesoscopic properties of the particle networks and to a lesser extent on the molecular properties of the particle

Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread

This paper presents a novel approach for the production of gluten-free breads. Rather than mimicking the molecular structure and properties of gluten, gluten functionality was mimicked by creating a colloidal protein particle network (based on whey protein). The addition of this protein particle network transformed a starch slurry into a material with dough-like properties that could be used in a standard baking process to produce gluten-free breads. An overview of the potential and limitations of this novel technology is given

The use of whey protein particles in gluten-free bread production, the effect of particle stability

Wheat dough has unique properties for bread making due to its elastic and strain hardening behaviour. A mesoscopically structured whey protein particle system possesses those elastic and strain hardening properties when mixed with starch to a certain extent. However, the extensibility is lower and the particles are more stable than gluten particles upon kneading, probably due to a too high degree of internal crosslinking. This study describes the relation between the number of disulphide bonds of a mesoscopic whey protein particle suspension blocked by NEM treatment and the resulting properties of a dough and bread prepared with that suspension. This study shows that the properties of the particle network are influenced by the ability to form disulphide bonds. Our study shows that a certain amount of disulphide bonds is essential, but too many disulphide bonds can lead to too stiff dough and poorer bread propertie

The use of whey protein particles in gluten-free bread production, the effect of particle stability

Wheat dough has unique properties for bread making due to its elastic and strain hardening behaviour. A mesoscopically structured whey protein particle system possesses those elastic and strain hardening properties when mixed with starch to a certain extent. However, the extensibility is lower and the particles are more stable than gluten particles upon kneading, probably due to a too high degree of internal crosslinking. This study describes the relation between the number of disulphide bonds of a mesoscopic whey protein particle suspension blocked by NEM treatment and the resulting properties of a dough and bread prepared with that suspension. This study shows that the properties of the particle network are influenced by the ability to form disulphide bonds. Our study shows that a certain amount of disulphide bonds is essential, but too many disulphide bonds can lead to too stiff dough and poorer bread propertie

Importance of intrinsic properties of dense caseinate dispersions for structure formation

Rheological measurements of dense calcium caseinate and sodium caseinate dispersions (15%) provided insight into the factors determining shear-induced structure formation in caseinates. Calcium caseinate at a sufficiently high concentration (30%) was shown to form highly anisotropic structures during shearing and concurrent enzymatic cross-linking. In contrast, sodium caseinate formed isotropic structures using similar processing conditions. The main difference between the two types of caseinates is the counterion present, and as a consequence, the size of structural elements and their interactions. The rheological behavior of calcium caseinate and sodium caseinate reflected these differences, yielding non-monotonic and shear thinning flow behavior for calcium caseinate whereas sodium caseinate behaved only slightly shear thinning. It appears that the intrinsic properties of the dense caseinate dispersions, which are reflected in their rheological behavior, affect the structure formation that was found after applying shear. Therefore, rheological measurements are useful to obtain an indication of the structure formation potential of caseinate dispersions

Elastic networks of protein particles

This paper describes the formation and properties of protein particle suspensions. The protein particles were prepared by a versatile method based on quenching a phase-separating protein–polysaccharide mixture. Two proteins were selected, gelatin and whey protein. Gelatin forms aggregates by means of reversible physical bonds, and whey protein forms aggregates that can be stabilized by chemical bonds. Rheology and microscopy show that protein particles aggregate into an elastic particle gel for both proteins. Properties similar to model systems of synthetic colloidal particles were obtained using protein particle suspensions. This suggests that the behaviour of the particle suspensions is mainly governed by the mesoscopic properties of the particle networks and to a lesser extent on the molecular properties of the particle

Importance of intrinsic properties of dense caseinate dispersions for structure formation

Rheological measurements of dense calcium caseinate and sodium caseinate dispersions (15%) provided insight into the factors determining shear-induced structure formation in caseinates. Calcium caseinate at a sufficiently high concentration (30%) was shown to form highly anisotropic structures during shearing and concurrent enzymatic cross-linking. In contrast, sodium caseinate formed isotropic structures using similar processing conditions. The main difference between the two types of caseinates is the counterion present, and as a consequence, the size of structural elements and their interactions. The rheological behavior of calcium caseinate and sodium caseinate reflected these differences, yielding non-monotonic and shear thinning flow behavior for calcium caseinate whereas sodium caseinate behaved only slightly shear thinning. It appears that the intrinsic properties of the dense caseinate dispersions, which are reflected in their rheological behavior, affect the structure formation that was found after applying shear. Therefore, rheological measurements are useful to obtain an indication of the structure formation potential of caseinate dispersions

Preparation of gluten-free bread using a meso-structured whey protein particle system

This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 µm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems