Soltanahmadi, S orcid.org/0000-0002-6909-4776, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2022) Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations. Food Hydrocolloids. ISSN 0268-005X
Abstract
Polysaccharides are often used as rheology modifiers in multiphasic protein-rich food systems. Recently, proteinaceous microgels have garnered research attention as promising lubricating agents. However, whether proteinaceous microgels can be used to replace polysaccharides in a tribological context remains poorly understood. In this study we compared the flow and oral-tribological behaviour of Newtonian solutions of the polysaccharide dextran (D, 1-11 wt%) when combined with a dispersion of whey protein isolate (W, 1-13 wt%) or whey protein microgel (WPM, 41.7 vol%) and compared with microgels of D-conjugated to W (Conj(D[11] + W[5])MG) or dispersions of WPM in W solutions. W and WPM alleviated frictional forces between elastomeric surfaces as well as biomimetic tongue-like surfaces in the boundary lubrication regime. Despite the negligible influence of D on the thin-film lubricity, its impact on viscous-facilitated lubricity was significant. The importance of measurements with the tongue-mimicked setup emerged where Conj(D[11] + W[5])MG did not show significant lubricity enhancement despite its outstanding performance with conventional tribo-testing setups. By optimising a combination of WPM and non-microgelled W, we demonstrate that a combined viscous and thin-film lubricity could be achieved through a single-protein-component without the need of polysaccharides. The dispersions of WPM (41.7 vol%) deliver the same flow and viscous-friction behaviour to that of 5 wt% D and excel in thin-film lubricity. These findings pave the way towards design of processed foods with clean labels, taking advantage of using a single proteinaceous moiety whilst delivering enhanced lubricity and viscosity modification without the need of any additional thickener.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2022 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Oral tribology; Tongue-mimicked; Microgel; Polysaccharide; Protein-polysaccharide; Viscosity; Lubrication; Conjugate |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number EU - European Union 757993 |
Depositing User: | Symplectic Publications |
Date Deposited: | 17 Mar 2022 16:32 |
Last Modified: | 13 Jan 2025 14:35 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2022.107660 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:184768 |