The Effect of Mg2+ and Tara Gum Concentrations on the Rheological Properties of WPI Solutions

被引：0
|
作者：
Vazquez da Silva, M. [1 ,2 ]
Delgado, J. M. P. Q. [3 ]
机构：
[1] ISCSN, Rua Cent Gandra 1317, P-4585116 Gandra, Paredes, Portugal
[2] Univ Porto, CEFT, Dept Engn Quim, P-4200465 Oporto, Portugal
[3] Univ Porto, Dept Civil Engn, LFC, P-4200465 Oporto, Portugal
来源：
DIFFUSION IN SOLIDS AND LIQUIDS IV | 2009年 / 283-286卷
关键词：
cold gelation; viscosity; whey protein isolate; tara gum; magnesium; DENATURED WHEY-PROTEIN; COLD-SET GELATION; BETA-LACTOGLOBULIN; GELS; ISOLATE; SALT; NACL; PH;
D O I：
暂无
中图分类号：
TH [机械、仪表工业];
学科分类号：
0802 ;
摘要：
Cold-set gels of whey protein isolate (WPI) and of WPI plus polysaccharide were produced. The cold gelation was induced through the addition of magnesium chloride whose cation is an alternative to the most common cations used in this kind of gelation. The polysaccharide used was tara gum (TG) which is a galactomannan with many applications in the food industry. The viscoelastic behaviour of the WPI, TG and WPI+TG samples was analysed: Newtonian behaviour was observed for WPI while TG and WPI+TG displayed typical rheological behaviours of thickened fluids that can be described through the Cross and Carreau models, for which the parameters are presented.
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页码：571 / +
页数：2
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