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A Comparison of Creep Phenomena in Food Protein Gels
Author(s) -
KAMATA Y.,
KINSELLA J.E.
Publication year - 1989
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.1365-2621.1989.tb08594.x
Subject(s) - rheology , casein , gelatin , soy protein , whey protein , creep , chemistry , whey protein isolate , materials science , chromatography , chemical engineering , food science , composite material , biochemistry , engineering
Rheological properties of gels made by heating (90°C for 20 min) and subsequent cooling (5°C) dispersions of gelatin, soy protein isolate, and a mixture of whey protein and casein were determined by creep measurements at various temperatures. The elastic component of soy protein isolate gels became soft with increasing temperature but did not fully melt even at 90°C. Whey protein concentrate gels deformed continuously upon compression above 70°C, reflecting viscous flow. The gel obtained from a mixture of casein and whey protein concentrate following acidification with glucono‐δ‐lactone and heating revealed significant plastic deformation, indicating the network was formed by packing of small size particles.