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Structural Characteristics of Protein Gels as Determined by an Ultrasound Imaging Technique
Author(s) -
ACTON J.C.,
CLAY D.L.,
ROBINSON K.E.,
DICK R.L.,
ACTON W.C.
Publication year - 1986
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.1365-2621.1986.tb11175.x
Subject(s) - gelatin , ultrasound , acoustic impedance , biomedical engineering , materials science , chemistry , anatomy , biophysics , ultrasonic sensor , acoustics , biology , biochemistry , medicine , physics
Structural density features of gels formed with gelatin, egg albumen, and poultry thigh natural actomyosin were determined with an ultrasound system equipped with a real time monitor, imager and photographic unit. Echo recordings of the acoustic impedance showed that all protein gels were similar in respect to structural density differential patterns. Increases in protein concentration increased the net area occupied by protein junctions and interlinks. The ultrasound imaging technique confirmed the aggregated junction, interlink and interstitial regions that are common features of protein gels.