Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry
link https://doi.org/10.1016/S0963-9969(97)00058-6account_box Aguilera, JMaccount_box Rojas, GV
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Kinetics of heat-induced gelation of cassava starch (CS) suspensions, whey protein isolate (WPI) solutions and mixed blends at 10% total solids (TS) were followed by small deformation oscillatory shear rheometry in the temperature range 70-90 degrees C. Storage moduli (G') of WPI solutions (4-14% TS) increased steadily following simple first order kinetics. G' of CS suspensions (8-14% TS) increased rapidly to a peak and decayed steadily later. A model consisting of a two-step reaction with a reversible step was proposed for gelation of CS. G' of WPI gels were two orders of magnitude higher than those of CS. Mixed gels having a starch fraction = 0.2 had G' similar to those of pure WPI gels. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.
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| Autor | Aguilera, JM Rojas, GV |
| Título | Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry |
| Revista | FOOD RESEARCH INTERNATIONAL |
| ISSN | 0963-9969 |
| ISSN electrónico | 1873-7145 |
| Volumen | 30 |
| Número de publicación | 5 |
| Página inicio | 349 |
| Página final | 357 |
| Fecha de publicación | 1997 |
| Resumen | Kinetics of heat-induced gelation of cassava starch (CS) suspensions, whey protein isolate (WPI) solutions and mixed blends at 10% total solids (TS) were followed by small deformation oscillatory shear rheometry in the temperature range 70-90 degrees C. Storage moduli (G') of WPI solutions (4-14% TS) increased steadily following simple first order kinetics. G' of CS suspensions (8-14% TS) increased rapidly to a peak and decayed steadily later. A model consisting of a two-step reaction with a reversible step was proposed for gelation of CS. G' of WPI gels were two orders of magnitude higher than those of CS. Mixed gels having a starch fraction = 0.2 had G' similar to those of pure WPI gels. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. |
| Derechos | acceso restringido |
| DOI | 10.1016/S0963-9969(97)00058-6 |
| Editorial | ELSEVIER SCIENCE BV |
| Enlace | |
| Id de publicación en WoS | WOS:000072004900007 |
| Paginación | 9 páginas |
| Palabra clave | gelation whey protein cassava starch rheology kinetics storage modulus RHEOLOGICAL PROPERTIES BETA-LACTOGLOBULIN VISCOELASTIC BEHAVIOR MIXED GELS POTATO MAIZE |
| Tema ODS | 03 Good Health and Well-being |
| Tema ODS español | 03 Salud y bienestar |
| Tipo de documento | artículo |