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Rheological Properties of Two Heat‐Induced Protein Gels
Author(s) -
HICKSON D. W.,
DILL C. W.,
MORGAN R. G.,
SWEAT V. E.,
SUTER D. A.,
CARPENTER Z. L.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12714.x
Subject(s) - rheology , penetration (warfare) , elasticity (physics) , chemistry , viscosity , egg albumen , chromatography , materials science , composite material , food science , operations research , engineering
Rheological properties of heat‐induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat‐induced gels of egg albumen proteins were fragile and somewhat brittle.