Physical Properties of Mixed Dairy Food Proteins

REFERENCES

• Damodaran, S. Amino acids, peptides, and proteins. In: Fennema’s Food Chemistry, 4th Edition; Damodaran S.; Parkin, K.L.; Fenenema, O.R., Eds.; CRC Press, Taylor & Francis Group: Boca Raton, FL, 2008; 271–329.
   Google Scholar
• Pelegrine, D.H.G.; Gasparetto, C.A. Whey proteins solubility as function of temperature and pH. LWT–Food Science and Technology 2005, 38, 77–88.
   Web of Science ®Google Scholar
• Roth, C.M.; Neal, B.L.; Lenhoff, A.M. Van der Waals interactions involving proteins. Biophysical Journal 1996, 70, 977–987.
   PubMed Web of Science ®Google Scholar
• Beliciu, C.M.; Moraru, C.I. The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures. Food Hydrocolloids 2011, 25, 1448–1460.
   Web of Science ®Google Scholar
• Polyakov, V.I.; Grinberg, V.Ya.; Tolstoguzov, V.B. Thermodynamic incompatibility of proteins. Food Hydrocolloids 1997, 11, 171–180.
   Web of Science ®Google Scholar
• Dumetz, A.C.; Chockla, A.M.; Kaler, E.W.; Lenhoff, A.M. Protein phase behavior in aqueous solutions: Crystallization, liquid-liquid phase separation, gels, and aggregates. Biophysical Journal 2008, 94, 570–583.
   PubMed Web of Science ®Google Scholar
• Fitzsimons, S.M.; Mulvihill, D.M.; Morris, E.R. Segregative interactions between gelatin and polymerized whey protein. Food Hydrocolloids 2008, 22, 485–491.
   Web of Science ®Google Scholar
• Ngarize, S.; Adams, A.; Howekk, N.K. Studies on egg albumin and whey protein interactions by FT-Raman spectroscopy and rheology. Food Hydrocolloids 2004, 18, 49–59.
   Web of Science ®Google Scholar
• Pogaku, R.; Seng, C.E.; Boonbeng, L.; Kallu, U.R. Whey protein isolate-starch system—A critical review. International Journal Food Engineering 2007, 3, 1–28.
   Web of Science ®Google Scholar
• Patocka, G.; Cervenkova, R.; Narine, S.; Jelen, P. Rheological behavior of dairy products as affected by soluble whey protein isolate. International Dairy Journal 2006, 16, 399–405.
   Web of Science ®Google Scholar
• Nunes, M.C.; Raymundo, A.; Sousa, I. Rheological behaviour and microstructure of pea protein/k-carrageenan/starch gels with different setting conditions. Food Hydrocolloids 2006, 20, 106–113.
   Web of Science ®Google Scholar
• Glibowski, P. Rheological properties and structures of inulin-whey protein gels. International Dairy Journal 2009, 19, 443–449.
   Web of Science ®Google Scholar
• Ikeda, S. Heat-induced gelation of whey proteins observed by rheology, atomic force microscopy, and Raman scattering spectroscopy. Food Hydrocolloids 2003, 17, 339–406.
   Web of Science ®Google Scholar
• van Vliet, T.; Lakemond, C.M.M.; Visschers, R.W. Rheology and structure of milk protein gels. Current Opinion in Colloid & Interface Science 2004, 9, 298–304.
   Web of Science ®Google Scholar
• Hines, M.E.; Foegeding, E.A. Interactions of α-lactalbumin and bovine serum albumin with β-lactoglobulin in thermally induced gelation. Journal of Agricultural and Food Chemistry 1993, 41, 341–346.
   Web of Science ®Google Scholar
• van der Linden, E.; Venema, P. Self-assembly and aggregation of proteins. Current Opinion in Colloid & Interface Science 2007, 12, 158–165.
   Web of Science ®Google Scholar
• Kavanagh, G.M.; Clark, A.H.; Gosal, W.S.; Ross-Murphy, S.B. Heat-induced gelation of β-lactoglobulin/α-lactalbumin blends at pH 3 and pH 7. Macromolecules 2000, 33, 7029–7037.
   Web of Science ®Google Scholar
• Mohammed, Z.H.; Hill, S.E.; Mitchell, J.R. Covalent crosslinking in heated protein systems. Journal of Food Science 2000, 65, 221–226.
   Web of Science ®Google Scholar
• Matia-Merino, L.; Singh, H. Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Food Hydrocolloids 2007, 21, 765–775.
   Web of Science ®Google Scholar
• Pace, C.N.; Trevino, S.; Prabhakaran, E.; Scholtz, M. Protein structure, stability and solubility in water and other solvents. Philosophical Transactions of the Royal Society B: Biological 2004, 359, 1225–1235.
   PubMed Web of Science ®Google Scholar
• Anandharamakrishna, C.; Rielly, C.D.; Stapley, A.G.F. Loss of solubility of ∞-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT–Food Science and Technology 2008, 41, 270–277.
   Web of Science ®Google Scholar
• Pelegrine, D.H.G.; Moraes Santos Gomes, M.T. Whey proteins solubility curves at several temperature values. Ciencia e Natura, Universidade Federal de Santa Maria 2008, 30, 17–25.
   Google Scholar
• Kilara, A.; Mangino, M.E. Relationship of solubility of whey protein concentrates to thermal properties determined by differential scanning calorimetry. Journal of Dairy Science 1991, 56, 1448–1449.
   Web of Science ®Google Scholar
• Kilara, A. Standardization of methodology for evaluating whey proteins. Journal of Dairy Science 1984, 67, 2734–2744.
   Google Scholar
• Schorsch, C.; Wilkins, D.K.; Jones, M.G.; Norton, I.T. Gelation of casein-whey mixtures: Effects of heating whey proteins alone or in the presence of casein micelles. Journal of Dairy Research 2001, 68, 471–481.
   PubMed Web of Science ®Google Scholar
• Davies, A.R.; Fish, W.W.; Perkins-Veazie, P. A rapid hexane-free method for analyzing lycopene content in watermelon. Journal of Food Science 2003, 68, 328–332.
   Web of Science ®Google Scholar
• Jenkins, W.T. Three solutions of the protein solubility problem. Protein Science 1998, 7, 376–382.
   PubMedGoogle Scholar
• de Wit, J.N.; Klarenbeek, G. Effects of various heat treatments on structure and solubility of whey proteins. Journal of Dairy Science 1984, 67, 2701–2710.
   Web of Science ®Google Scholar
• Tang, Q.; McCarthy, O.J.; Munro, P.A. Oscillatory rheological comparison of the gelling characteristics of egg white, whey protein concentrates, whey protein isolate, and β-lactoglobulin. Journal of Agricultural and Food Chemistry 1994, 42, 2126–2130.
   Web of Science ®Google Scholar
• Ren, C.; Tang, L.; Zhang, M.; Guo, S. Interactions between whey soybean protein (WSP) and β-conglycinin (7S) during the formation of protein particles at elevated temperatures. Food Hydrocolloids 2009, 23, 936–941.
   Web of Science ®Google Scholar
• Tabilo-Munizaga, G.; Barbosa-Canovas, G.V. Rheology for the food industry. Journal of Food Engineering 2005, 67, 147–156.
   Web of Science ®Google Scholar
• O’Kennedy, B.T.; Kelly, P.M. Evaluation of milk protein interactions during acid gelation using a simulated yoghurt model. Milchwissenschaft 2000, 55, 187–190.
   Web of Science ®Google Scholar
• Moraru, C.I.; Lee, T-C.; Karwe, M.V.; Kokini, J.L. Phase behavior of a meat—Starch extrudates illustrated on a state diagram. Journal Food Science 2002, 67, 3026–3032.
   Web of Science ®Google Scholar
• Tolstoguzov, V.B. Functional properties of food proteins and role of protein–polysaccharide interaction. Food Hydrocolloids 1991, 4, 429–468.
   Web of Science ®Google Scholar
• Famelart, M-H.; Tomazewski, J.; Piot, M.; Pezennec, S. Comparison of rheological properties of acid gels made from heated casein combined with beta-lactoglobulin or egg ovalbumin. International Dairy Journal 2003, 13, 123–134.
   Web of Science ®Google Scholar
• Campo-Deano, L.; Tovar, C. The effect of egg albumen on the viscosity of crab sticks made from Alaska Pollock and Pacific Surimi. Food Hydrocolloids 2009, 23, 1641–1646.
   Web of Science ®Google Scholar
• Brenner, T.; Nicolai, T.; Johannsson, R. Rheology of thermo-reversible fish protein isolate gels. Food Research International 2009, 42, 915–924.
   Web of Science ®Google Scholar
• Badii, F.; Howell, N. Fish gelatin: Gelling properties and interaction with egg albumin proteins. Food Hydrocolloids 2006, 20, 630–640.
   Web of Science ®Google Scholar
• Matringe, E.; Phan Tan Luu, R.; Lorient, D. Functional properties of milk-egg mixtures. Journal of Food Science 1999, 64, 787–791.
   Web of Science ®Google Scholar
• Peng, I.C.; Dayton, W.R.; Quass, D.W.; Allen, C.E. Investigations of soybean 11S protein and myosin interaction by solubility, turbidity and titration studies. Journal of Food Science 1982, 47, 1976–1983.
   Web of Science ®Google Scholar
• Maltais, A.; Romondetto, G.E.; Subirade, M. Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds. Food Hydrocolloids 2009, 23, 1647–1653.
   Web of Science ®Google Scholar
• Pal, R. Viscosity models for multiple emulsions. Food Hydrocolloids 2008, 22, 428–438.
   Web of Science ®Google Scholar
• Tung, M. Rheology of protein dispersions. Journal of Texture Studies 1978, 9, 3–31.
   Web of Science ®Google Scholar