Cold Gelation of β-lactoglobulin in the Presence of Iron

Authors

  • G.E. Remondetto,

    1. The authors are with the Centre de recherche en Science et Technologie de lait (STELA), Faculté des Science de l'Agricultureet del'Alimentation, Université Laval, PavillonPaul Comtois, Québec, Canada, G1K7P4. Direct inquiries to author Subirade (E-mail: Muriel.Subirade@aln.ulaval.ca).
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  • P. Paquin,

    1. The authors are with the Centre de recherche en Science et Technologie de lait (STELA), Faculté des Science de l'Agricultureet del'Alimentation, Université Laval, PavillonPaul Comtois, Québec, Canada, G1K7P4. Direct inquiries to author Subirade (E-mail: Muriel.Subirade@aln.ulaval.ca).
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  • M. Subirade

    1. The authors are with the Centre de recherche en Science et Technologie de lait (STELA), Faculté des Science de l'Agricultureet del'Alimentation, Université Laval, PavillonPaul Comtois, Québec, Canada, G1K7P4. Direct inquiries to author Subirade (E-mail: Muriel.Subirade@aln.ulaval.ca).
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  • The authors acknowledge Hélène Chamberland and Aristide Pusterla for their collaboration in electronic microscopy; and Louise Tremblay and Anne-Françoise Allain for their technical assistance. They also thank the NSERC industrial chair and industrial partners (Agropur, Novalait Inc., and Parmalat-Canada) for their financial support.

Abstract

ABSTRACT: To protect and transport iron, we investigated the trapping properties of a network formed from β-lactoglobulin. We studied the influence of different parameters—pH, iron, and protein concentrations—on gel properties (optical and mechanical properties, WHC, and microstructure). For all conditions tested, the results show the formation of a cold gel in the presence of iron. The mechanical properties reveal that the elastic behavior and the strength of rupture increase with higher protein concentrations and decrease with higher iron concentrations. The water-holding capacity is high for low iron concentrations. The microstructure shows that, at low iron/protein ratios, a homogeneous filamentous network is obtained whereas, at high iron/protein ratios, more random aggregated particles are present.

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