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Ovalbumin thermal Gelation Prediction by Application of Temperature‐Time History
Author(s) -
HARTE J.B.,
ZABIK M.E.,
OFOLI R.Y.,
MORGAN R.G.
Publication year - 1992
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.1365-2621.1992.tb11271.x
Subject(s) - viscosity , ovalbumin , activation energy , thermodynamics , chemistry , extrusion , intrinsic viscosity , temperature dependence of liquid viscosity , thermal , relative viscosity , materials science , polymer , organic chemistry , composite material , immune system , physics , immunology , biology
A model for characterizing changes in viscosity of soy protein during extrusion was adapted to predict apparent viscosity ratio of gelling ovalbumin. For ovalbumin (87% purity) the temperature time histories of 3,5, and 7% gel formation were determined at 85, 90 and 95°C. A back‐extrusion method was used to determine apparent viscosity ratios during gelation. Activation energy for denaturation/gelation was estimated at 159 kJ/mol. The model parameter a (degree of molecular entanglement) was 0.75, 0.75, and 1.0 for 3, 5, and 7% gels, respectively. Reaction rate constants were similar for samples with different protein concentrations. Maximum apparent viscosity ratio increased as protein concentrations increased. The mathematical model was verified by determining apparent viscosity ratios at 86 and 93°C and water holding at 90°C, resulting in R 2 ‐0.93. This model may be useful in predicting ovalbumin thermal gelation apparent viscosity ratios.