Abstract
Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of optimal properties for retaining air bubbles were characterized by similar surface roughness. The surface topography is mainly responsible for changes in the wettability. The contact angle of the probe liquid sample depends on the liquid surface tension components. An approach based on the contact angle hysteresis (CAH) is suitable for determining the total value of the apparent surface free energy of such materials. An approach based on the components of apparent surface free energy (LWAB) only allows the calculation of the dispersion component and electron donor parameter of energy in the case of added magnesium and iron salt. Wettability, depending on the nature of the surface, can be described for the hydrophilic surface by the Wenzel model, and for the hydrophobic surface by the Cassie – Baxter model.
Highlights
Whey proteins are becoming very popular as functional ingredients in foods
An approach based on the components of apparent surface free energy (LWAB) only allows the calculation of the dispersion component and electron donor parameter of energy in the case of added magnesium and iron salt
The aerated gels with optimal properties for retaining air bubbles were characterized by similar surface roughness, which suggests that the most favorable conditions for the creation of aerated gels occur at optimal protein aggregation
Summary
Whey proteins are becoming very popular as functional ingredients in foods. They enrich foods in the most valuable amino acids and shape their texture, mouthfeel, water and flavor holding capacity [1, 2]. Gelation is the most important functional property of whey protein and it is a key process to generate food texture [3]. Previous papers introduced a novel method of obtaining whey protein aerated gels by simultaneous ion-induced gelation and aeration [4, 5]. Application of gels can be extended by using the aeration process. More or less sophisticated methods could be used to obtain different three-dimensional, microstructured aerated gels. For whey protein gels the gel capacity to retain air bubbles depends on pH, protein concentration and
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