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Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation

Authors
Journal
Food Research International
0963-9969
Publisher
Elsevier
Volume
62
Identifiers
DOI: 10.1016/j.foodres.2014.03.056
Keywords
  • Egg Yolk
  • Egg Yolk Plasma
  • Whey Protein Isolate
  • Gelation
  • Rheology
  • Flavour
Disciplines
  • Biology

Abstract

Abstract The influence of egg yolk (EY) or yolk plasma addition on the rheological properties and flavour characteristics of heat-set gels based on whey protein isolate (WPI) was the objective of this study. Large deformation compression tests and small deformation oscillatory measurements have shown that WPI gel structure-strengthening may take place following the incorporation of either EY or yolk plasma, indicating a possible synergistic effect between the yolk constituents on one hand and those of WPI on the other. Headspace solid-phase microextraction technique, coupled to gas chromatography–mass spectrometry (GC–MS) analysis, was applied to characterise the volatile compounds of the gels. A total of 29 compounds were identified. Furthermore, GC–Olfactometry analysis revealed that the major contributors to the overall odour quality of the mixed gels were 2,3-butanedione (buttery, caramel-like odour), hexanal (green), heptanal (fishy), 2-acetyl-1-pyrroline (cooked/milky), 1-hexanol (cooked) and methional (boiled potato-like odour), compounds originating either from WPI or EY.

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