IMPACT OF MG2+ AND TARA GUM CONCENTRATIONS ON FLOW AND TEXTURAL PROPERTIES OF WPI SOLUTIONS AND COLD-SET GELS

被引：12
|
作者：
Vazquez da Silva, M. [2 ,3 ]
Delgado, J. M. P. Q. [1 ]
Goncalves, M. P. [2 ]
机构：
[1] Univ Porto, Dept Civil Engn, LFC, P-4200465 Oporto, Portugal
[2] Univ Porto, Fac Engn, Dept Engn Quim, REQUIMTE, P-4200465 Oporto, Portugal
[3] ISCSN, Gandra, Paredes, Portugal
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 05期
关键词：
Cold gelation; Viscosity; Texture; Whey protein isolate; Tara gum; Magnesium; WHEY-PROTEIN SOLUTIONS; BETA-LACTOGLOBULIN; GELATION; RHEOLOGY; DESIGNS; NACL; PH;
D O I：
10.1080/10942910902927128
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the behavior of the TG and WPI+TG solutions can be described through the Cross and Carreau models. The mechanical characterization of the cold-set gels was done through puncture tests, and the Young's modulus for each cold-set gel was obtained. Statistical analysis of the mechanical data was made according to the Marquadt-Levenberg algorithm.
引用
收藏
页码：972 / 982
页数：11
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