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.

引用

页码：571 / +

页数：2

共 50 条

[41] Concentrations of free Mg2+, Ca2+, Na+ and K+ in chondroitin sulfate solutions
Guenther, T.
[J]. Magnesium Bulletin/Gesellschaft fuer Magnesium-Forschung, 20 (01):
[42] Substitutional effect of Mg2+ on structural and magnetic properties of cobalt nanoferrite
Ounacer, M.
Essoumhi, A.
Sajieddine, M.
Razouk, A.
Fnidiki, A.
Richomme, F.
Juraszek, J.
Dubiel, S. M.
Sahlaoui, M.
[J]. JOURNAL OF PHYSICS AND CHEMISTRY OF SOLIDS, 2021, 148
[43] Rheological properties of high concentrations of carboxymethyl cellulose solutions
Edali, Mohamed
Esmail, M. Nabil
Vatistas, Goergios H.
[J]. 1787, John Wiley & Sons Inc, New York, NY, United States (79):
[44] Effect of Mg2+ on the Structure and Gel Properties of Mutton Myofibrillar Protein
Li, Silei
Wang, Shouwei
Zhao, Bing
Zang, Mingwu
Li, Sining
Tang, Shanhu
[J]. Shipin Kexue/Food Science, 2023, 44 (08): : 109 - 117
[45] Rheological Properties of Xanthan Gum, Hydroxypropyl Starch, Cashew Gum and Their Binary Mixtures in Aqueous Solutions
Silva, Italo G. M.
Lucas, Elizabete F.
[J]. MACROMOLECULAR SYMPOSIA, 2018, 380 (01)
[46] Synthesis and characterization of carboxymethyl guar gum and rheological properties of its solutions
Gong, Honghong
Liu, Mingzhu
Chen, Jiucun
Han, Fei
Gao, Chunmei
Zhang, Bing
[J]. CARBOHYDRATE POLYMERS, 2012, 88 (03) : 1015 - 1022
[47] RHEOLOGICAL PROPERTIES OF LEUCAENA-GLAUCA GUM IN AQUEOUS-SOLUTIONS
RAVAL, DK
PATEL, RG
PATEL, VS
[J]. STARCH-STARKE, 1988, 40 (06): : 214 - 218
[48] Rheological Properties of Xanthan Gum and Polyacrylamide Mixture in Inorganic Salt Solutions
Liu, Huanan
Wu, Jinghua
Zhang, Yichen
Wang, Wei
Chen, Yanan
Lang, Qiuling
Gao, Xiaolong
Song, Jianshan
Pei, Xiangjun
[J]. INTERNATIONAL JOURNAL OF HEAT AND TECHNOLOGY, 2021, 39 (04) : 1358 - 1364
[49] RHEOLOGICAL CHARACTERIZATION OF MAYONNAISE .2. FLOW AND VISCOELASTIC PROPERTIES AT DIFFERENT OIL AND XANTHAN GUM CONCENTRATIONS
MA, L
BARBOSACANOVAS, GV
[J]. JOURNAL OF FOOD ENGINEERING, 1995, 25 (03) : 409 - 425
[50] DEPENDENCY OF CYTOPLASMIC STREAMING ON INTRACELLULAR ATP AND MG2+ CONCENTRATIONS
SHIMMEN, T
[J]. CELL STRUCTURE AND FUNCTION, 1978, 3 (02) : 113 - 121

← 1 2 3 4 5 →