title: Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels.
abstract: To evaluate the importance of the water holding capacity for the elastically stored energy of protein gels, a range of gels were created from proteins from different origin (plant: pea and soy proteins, and animal: whey, blood plasma, egg white proteins, and ovalbumin) varying in network morphology set by the protein concentration, pH, ionic strength, or the presence of specific ions. The results showed that the observed positive and linear relation between water holding (WH) and elastically stored energy (RE) is generic for globular protein gels studied. The slopes of this relation are comparable for all globular protein gels (except for soy protein gels) whereas the intercept is close to 0 for most of the systems except for ovalbumin and egg white gels. The slope and intercept obtained allows one to predict the impact of tuning WH, by gel morphology or network stiffness, on the mechanical deformation of the protein-based gel. Addition of charged polysaccharides to a protein system leads to a deviation from the linear relation between WH and RE and this deviation coincides with a change in phase behavior.
authors.affiliation: Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands.|NIZO Food Research, P.O. Box 20, 6710, BA, Ede, The Netherlands.
authors.forename: Laurice
authors.initials: L
authors.lastname: Pouvreau
authors.affiliation: NIZO Food Research, P.O. Box 20, 6710, BA, Ede, The Netherlands.
authors.forename: Emke
authors.initials: E
authors.lastname: van Wijlen
authors.affiliation: Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ, P.O. Box 17, 6700, AA, Wageningen, The Netherlands.
authors.forename: Jan
authors.initials: J
authors.lastname: Klok
authors.affiliation: Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands.|Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ, P.O. Box 17, 6700, AA, Wageningen, The Netherlands.
authors.forename: Vaida
authors.initials: V
authors.lastname: Urbonaite
authors.affiliation: Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands.|Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ, P.O. Box 17, 6700, AA, Wageningen, The Netherlands.
authors.forename: Claire D
authors.initials: CD
authors.lastname: Munialo
authors.affiliation: Top Inst. Food & Nutrition (TIFN), P.O. Box 557, 6700, AN, Wageningen, The Netherlands.|ProtIn Consultancy, Nepveulaan 112, 3705LG, Zeist, The Netherlands.
authors.forename: Harmen H J
authors.initials: HH
authors.lastname: de Jongh
mesh_terms: D001798:Blood Proteins / Q000737:chemistry*; D004527:Egg Proteins / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D010047:Ovalbumin / Q000737:chemistry; D018532:Pisum sativum / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry; D013025:Glycine max / Q000737:chemistry; D014867:Water / Q000502:physiology*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D001798:Blood Proteins; D004527:Egg Proteins; D005782:Gels; D010940:Plant Proteins; D030262:Soybean Proteins; D000067816:Whey Proteins; D014867:Water; D010047:Ovalbumin
keywords: elastically stored energy; predictive values; protein gels; water holding