VISCOELASTIC PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH

被引：6

作者：

Yamul, Diego K. ^{[1
]}

Lupano, Cecilia E. ^{[1
]}

机构：

[1] UNLP CCT La Plata CONICET, CIDCA, Fac Ciencias Exactas, RA-1900 La Plata, Argentina

来源：

JOURNAL OF TEXTURE STUDIES | 2009年 / 40卷 / 03期

关键词：

Honey; viscoelasticity; wheat flour; whey protein concentrate; RHEOLOGICAL PROPERTIES; STRUCTURAL-PROPERTIES; MICROSTRUCTURE; BEHAVIOR; GELATION; SYSTEMS; ISOLATE;

D O I：

10.1111/j.1745-4603.2009.00184.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Viscoelasticity of heat-induced gels from whey protein concentrate, with different contents of honey and wheat flour, and prepared at pH 3.75, 4.2 and 7.0, was studied by using dynamic rheological assays. The elastic modulus of gels prepared at neutral pH was higher than the corresponding to acidic gels, probably due to the fact that sulphydryl-disulfide interchange reactions are favored at neutral pH. Honey decreased the elastic modulus and increased the viscous modulus and the complex viscosity in all conditions assayed. Wheat flour increased the elastic modulus, and all samples exhibited a gel-type behavior except at high honey content.

引用

页码：319 / 333

页数：15

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