Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

dc.contributor.authorHundschell, Christoph S.
dc.contributor.authorBrühan, Juliane
dc.contributor.authorAnzmann, Theresa
dc.contributor.authorKohlus, Reinhard
dc.contributor.authorWagemans, Anja M.
dc.date.accessioned2022-05-10T13:14:27Z
dc.date.available2022-05-10T13:14:27Z
dc.date.issued2022-04-07
dc.date.updated2022-05-05T11:57:26Z
dc.description.abstractIn this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents.en
dc.identifier.eissn2310-2861
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/16856
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-15634
dc.language.isoenen
dc.rightsLicensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc540 Chemie und zugeordnete Wissenschaftende
dc.subject.otherlevanen
dc.subject.otherβ-lactoglobulinen
dc.subject.othergelen
dc.subject.otherphase separationen
dc.subject.otherrheologyen
dc.titleInfluence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulinen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber228en
dcterms.bibliographicCitation.doi10.3390/gels8040228en
dcterms.bibliographicCitation.issue4en
dcterms.bibliographicCitation.journaltitleGelsen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume8en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
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