EFFECT OF PROTEIN-CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF WHEY-PROTEIN CONCENTRATE GELS

被引：0

作者：

MLEKO, S ^{[1
]}

ACHREMOWICZ, B ^{[1
]}

FOEGEDING, EA ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV, DEPT CHEM SCI, RALEIGH, NC 27695 USA

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1994年 / 49卷 / 05期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of protein concentration on shear stress and shear strain at fracture of whey protein concentrate gels was investigated. Compression of gel samples to failure was used to measure true shear stress and true shear strain at fracture. The strain at fracture decreased with protein concentration and remained constant after a critical concentration was achieved. The power law equation provides an accurate description for the effect of protein concentration on shear stress at fracture. For investigated WPCs the relationships between protein content in WPC and power law constants also fit power law equations.

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页码：266 / 269

页数：4

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