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Cited by 117Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

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Jose, Jissy, Pouvreau, Laurice, Martin, Anneke H.·2016·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2016.03.031
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Abstract

To design food products based on mixtures of proteins from animal and plant sources, understanding of how the structural and mechanical properties of mixed protein systems can benefit from selectively mixing is essential. Heat-induced gels were prepared from mixtures of whey proteins (WP) and soy proteins (SP) at different ratios and constant total protein concentration (10 w/w %). The effect of mixing on the aggregation phenomena (light scattering), mechanical response, and microstructure (CLSM, SEM) was investigated at ionic strengths of 0.1 and 0.3 M. Having similar gelation mechanisms, whey and soy proteins formed one network with both proteins contributing to the gel properties. With an increasing fraction of SP in the mixed protein gel, gel strength and stiffness decreased and water holding increased. In addition, a decrease in gel coarseness was observed, which was most significant for 0–3 w/w % SP fraction. A similar transition was also observed in the aggregation kinetics and aggregate size in dilute solutions.

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Metadata

Authors
Jose, J., Pouvreau, L., & Martin, A. H.
Affiliations
  • TiFN (NL)
  • Netherlands Organisation for Applied Scientific Research (NL)
Corresponding author
Martin, Anneke H.
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2016-10
Volume
60
Pages
216-224
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2016.03.031
OpenAlex
W2302915062
Cited by
117
References
1
Citations by year
2026: 17 · 2025: 17 · 2024: 12 · 2023: 12 · 2022: 8 · 2021: 20 · 2020: 15 · 2019: 8 · 2018: 5 · 2017: 3
FWCI
6.72
Type
journal article
Language
en
Open access
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Hydrocolloids (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion)
  • TNO Repository (submittedVersion)
  • Repository hosted by TU Delft Library (TU Delft) (submittedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
whey protein, soy protein, heat-induced gelation, gel mechanical properties, water holding capacity, protein aggregation kinetics, aggregate size, ionic strength, protein microstructure

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CoChat. (2026). Citation check: Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding. https://app.cochat.ai/papers/10.1016/j.foodhyd.2016.03.031
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Jose, J., Pouvreau, L., & Martin, A. H. (2016). Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2016.03.031