Abstract
The effects of high hydrostatic pressure (HP), protein concentration, and sugar concentration on the gelation of a whey protein isolate (WPI) were investigated. Differing concentrations of WPI solution in the presence or absence of lactose (0-20%, w/v) were pressurized at 200-1000 MPa and incubated at 30°C for 10 min. The hardness and breaking stress of the HP-induced gels increased with increasing concentration of WPI (12-20%) and pressure. Lactose decreased the hardness and breaking stress of the gel. Furthermore, these results were used to establish an artificial neural network (ANN). A multiple layer feed-forward ANN was also established to predict the physical properties of the gel based on the inputs of pressure, protein concentration, and sugar concentration. A useful prediction was possible, as measured by a low mean square error (MSE < 0.05) and a regression coefficient (R 2 > 0.99) between true and predicted data in all cases.
Chapter PDF
Similar content being viewed by others
References
Kinsella, J.E., Whitehead, D.M.: Proteins in whey: chemical, physical, and functional properties. Adv. Food Nutri. Rese. 33, 343–438 (1989)
Eigel, W.N., Butler, J.E., Ernstrom, C.A., Farrell, H.M., Harwalkar, V.R., Jenness, R., Whitney, R.M.: Nomenclature of proteins of cow’s milk: fifth revision. J. Dairy Sci. 67, 1599–1631 (1984)
Mulvihill, D.M.: Production, functional properties and utilization of milk protein products. In: Fox, P.F. (ed.) Advanced Dairy Chemistry, vol. 1, pp. 369–402. Elsevier Applied Science, London (1994)
Mulvihill, D.M., Donovan, M.: Whey proteins and their thermal denaturation-a review. Irish J. Food Sci. Technol. 11, 43–75 (1987)
Mulvihill, D.M., Kinsella, J.E.: Gelation characteristics of whey proteins and β-lactoglobulin. Food Technol. 41, 102–111 (1987)
Errington, A.D., Foegeding, E.A.: Factors determining fracture stress and strain of fine-stranded whey protein gels. J. Agric. Food Chem. 46, 2963–2967 (1998)
Barbut, S., Foegeding, E.A.: Calcium-induced gelation of preheated whey protein isolate. J. Food Sci. 58, 867–871 (1993)
Mleko, S., Foegeding, E.A.: pH induced aggregation and weak gel formation of whey protein polymers. J. Food Sci. 65, 139–143 (2000)
Britten, M., Giroux, H.J.: Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocoll 15, 609–617 (2001)
Faergemand, M., Qvist, K.B.: Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel. Food Hydrocoll 11, 287–292 (1997)
Faergemand, M., Murray, B.S., Dickinson, E.: Cross-linking of milk proteins with transglutaminase at the oil-water interface. J. Agric. Food Chem. 45, 2514–2519 (1997)
Wilcox, C.P., Clare, D.A., Valentine, V.W., Swaisgood, H.E.: Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality. J. Agric. Food Chem. 50, 3723–3730 (2002)
Wilcox, C.P., Swaisgood, H.E.: Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase. J. Agric. Food Chem. 50, 5546–5551 (2002)
Van Camp, J., Huyghebaert, A.: A comparative rheological study of heat and high pressure induced whey protein gels. Food Chem. 54, 357–364 (1995)
Van Camp, J., Huyghebaert, A.: High pressure-induced gel formation of a whey protein and haemoglobin protein concentrate. L.-Wiss. und-Technol. 28, 111–117 (1995)
Van Camp, J., Feys, G., Huyghebaert, A.: High-pressure-induced gel formation of haemoglobin and whey proteins at elevated temperatures. L.-Wiss. und-Technol. 29, 49–57 (1996)
Dumay, E.M., Kalichevsky, M.T., Cheftel, J.C.: Characteristics of pressure-induced gels of β-lactoglobulin at various times after pressure release. L.-Wiss. und-Technol. 31, 10–19 (1998)
Kanno, C., Mu, T.-H., Hagiwara, T., Ametani, M., Azuma, N.: Gel formation from industrial milk whey proteins under hydrostatic pressure: effect of hydrostatic pressure and protein concentration. J. Agric. Food Chem. 46, 417–424 (1998)
Kanno, C., Mu, T.-H.: Gel formation of individual milk whey proteins under hydrostatic pressure. In: Hayashi, R. (ed.) Trends in High Pressure Bioscience and Biotechnology, pp. 453–460. Elsevier Science B.V. (2002)
Keenan, R.D., Young, D.J., Tier, C.M., Jones, A.D., Underdown, J.: Mechanism of pressure-induced gelation of milk. J. Agric. Food Chem. 49, 3394–3402 (2001)
Tanaka, N., Tsurui, Y., Kobayashi, I., Kunugi, S.: Modification of the single unpaired sulfhydryl group of beta-lactoglobulin under high pressure and the role of intermolecular S-S exchange in the pressure denaturation. Inter. J. Biolog. Macromol. 19, 63–68 (1996)
Ziegler, G.R., Foegeding, E.A.: The gelation of proteins. Adv. Food Nutr. Res. 34, 203–298 (1990)
Clark, A.H., Ross-Murphy, S.B.: Structural and mechanical properties of biopolymer gels. Adv. Poly. Sci. 83, 57–192 (1987)
Botelho, M.M., Valente-Mesquita, V.L., Oliveira, K.M., Polikarpov, I., Ferreira, S.T.: Pressure denaturation of beta-lactoglobulin: Different stabilities of isoforms A and B, and an investigation of the Tanford transition. FEBS 267, 2235–2241 (2000)
He, J.-S., Azuma, N., Hagiwara, T., Kanno, C.: Effects of sugars on the cross-linking formation and phase separation of high pressure induced gel of whey protein from bovine milk. Biosci. Biotechno. Biochem. 70, 615–625 (2006)
Timasheff, S.N.: The control of protein stability and association by weak interactions with water: how do solvents affect these processes? Annu. Rev. Biophys. Biomol. Struct. 22, 67–97 (1993)
Lee, J.C., Timasheff, S.N.: The stabilization of proteins by sucrose. J. Biol. Chem. 256, 7193–7201 (1981)
Dumay, E.M., Kalichevsky, M.T., Cheftel, J.C.: High-pressure unfolding and aggregation of β-lactoglobulin and the baroprotective effects of sucrose. J. Agric. Food Chem. 42, 1861–1868 (1994)
Van Camp, J., Messens, W., Clément, J., Huyghebaert, A.: Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate. Food Chem. 60, 417–424 (1997)
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2013 IFIP International Federation for Information Processing
About this paper
Cite this paper
He, J., Mu, T. (2013). Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure. In: Li, D., Chen, Y. (eds) Computer and Computing Technologies in Agriculture VI. CCTA 2012. IFIP Advances in Information and Communication Technology, vol 392. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36124-1_15
Download citation
DOI: https://doi.org/10.1007/978-3-642-36124-1_15
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-36123-4
Online ISBN: 978-3-642-36124-1
eBook Packages: Computer ScienceComputer Science (R0)