| Title |
Išrūgų baltymų gelių reologinės ir tekstūros savybės / |
| Translation of Title |
Rheological mechanical and textural attributes of whey proteins gels. |
| Translation of Title |
Реологические и текстурные свойства гелей из сывороточных белков. |
| Authors |
Leskauskaitė, Daiva ; Brantas, Andrius ; Mieželienė, Aldona ; Alenčikienė, Gitana |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи.. Kaunas : KTU Maisto institutas. 2006, t. 40, Nr. 1, p. 27-38.. ISSN 1392-0227 |
| Keywords [eng] |
whey protein gels ; rheological mechanical properties ; textural attributes |
| Abstract [eng] |
The rheological mechanical and textural attributes and gels formation dynamic of whey proteins (WP) gels were studied. Two different gels preparation methods were used. For heat induced gelation, 9 % of WP stock solution and 1 M CaCl2 solution were used. For cold-set gelation 9 % WP stock solution with addition of CaCl2 were used and pH of the solution was adjusted from 5.5 to 4.0. Concentration of CaCl2in the gels varied from 0.02 to 0.1 M. The dependency of the rheological, mechanical and textural attributes on the gels composition was evaluated. The most level of the elasticity and hardness (G*= 2529 Pa), lowest level of syneresis (20 %) and highest water binding (5,6 g/l protein) was for the heat induced gel prepared with addition 0.04 M CaCl2 after WP denaturation. [...]. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2006 |
