Structure-mechanical properties of heat-induced whey protein/cassava starch gels
link https://doi.org/10.1111/j.1365-2621.1997.tb15035.xget_appStructure-mechanical properties of heat-induced whey proteincassava starch gels.pdf
account_box Aguilera, JMaccount_box Baffico, P
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Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10-25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels.
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| Autor | Aguilera, JM Baffico, P |
| Título | Structure-mechanical properties of heat-induced whey protein/cassava starch gels |
| Revista | JOURNAL OF FOOD SCIENCE |
| ISSN | 0022-1147 |
| Volumen | 62 |
| Número de publicación | 5 |
| Fecha de publicación | 1997 |
| Resumen | Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10-25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels. |
| Derechos | acceso restringido |
| DOI | 10.1111/j.1365-2621.1997.tb15035.x |
| Editorial | WILEY-BLACKWELL |
| Enlace | |
| Id de publicación en WoS | WOS:A1997YD32200032 |
| Palabra clave | gel cassava whey proteins physical properties starch RHEOLOGICAL PROPERTIES TEXTURAL PROPERTIES KAMABOKO-GEL SURIMI GELS GRANULES GELATION ABILITY |
| Tema ODS | 02 Zero Hunger 03 Good Health and Well-being |
| Tema ODS español | 02 Hambre cero 03 Salud y bienestar |
| Tipo de documento | artículo |