Influence of the Continuum Phase on the Rheology of Whey Protein Microgel Dispersions 

Ming Fu, Meng Liu 

Shandong Vocational College of Light Industry, Maanshan, 243000, China 

Abstract: The increasing demand of texture-modified food encouraged studies of rheological properties of model food hydrocolloids with complex structures. In this project, we present information about linear viscoe-lastic and non-linear rheological properties of whey protein microgel (WPM) dispersions in different media, namely corn syrup (CSY) and Xanthan gum (XGUM). The WPM particles (Dh≈80 nm) gave a nonlinear vis-coelasticity and fluid-like sample. However, the addition of XGUM into WPM particles (100 nm) displyed a high viscoelastic system, evengiving sample solid-like properties in high concentration. Althouge the increas-ing concentration of CSY in WPM particles (Dh≈90 nm) causing an increament of viscosity, WPM/CSY sys-tem behaved more like fluid. These findings can provide fundamental background of how WPM particles in-teraction with newtonian and non-newtonian fluid in mimic physiological conditions. 

Keywords: Rheology; Whey protein microgel; Corn syrup; Xanthan gum