The breakdown properties of heat-set whey protein emulsion gels in the human mouth

Abstract

Differently structured whey protein emulsion gels were formed by heating at different concentrations of NaCl. The formation of gels was monitored by oscillatory rheometry. The large deformation properties relevant to breakdown properties in the human mouth were measured by a uniaxial compression test and fracture wedge set test using a texture analyzer. A panel of 8 subjects was used to examine the in-mouth behaviours of gels including mastication parameters, degree of fragmentation and oil droplet release. The results showed that in general the gel hardness increased with increasing NaCl concentration. The gels containing 10/25 and 100/200 mM NaCl were characterized as being soft and hard, respectively. These soft and hard gels had different breakdown patterns in the mouth. On the other hand, sensory experiments showed the gel with 10 mM NaCl needed a significantly lower number of chewing cycles (19.4 ± 2.1) compared with gels with higher NaCl. The values of median size of particles in masticated gels containing 10, 25, 100 and 200 mM NaCl were about 4.00, 2.85, 1.05 and 0.95 mm, respectively, which suggested that higher hardness led to greater fragmentation in the human mouth. The fragmentation of the gel was highly correlated with functions of the mechanical properties. There was no obvious coalescence of the oil droplets during oral processing and only very few oil droplets were released from protein matrix during mastication.