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Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep
Author(s) -
KATSUTA K.,
RECTOR D.,
KINSELLA J.E.
Publication year - 1990
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.1365-2621.1990.tb06799.x
Subject(s) - creep , viscoelasticity , whey protein , whey protein isolate , rheology , materials science , newtonian fluid , constant (computer programming) , component (thermodynamics) , chemistry , chromatography , composite material , thermodynamics , computer science , physics , programming language
The creep behavior of gels made using different concentrations of whey protein isolate (WPI, >95% protein) was systematically determined. The creep curves of these gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The concentration and temperature dependence of each viscoelastic constant were examined and the data are discussed in terms of mechanisms involved in gel network structure.