Premium
Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein Gels
Author(s) -
KOCHER P.N.,
FOEGEDING E.A.
Publication year - 1993
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.1365-2621.1993.tb06107.x
Subject(s) - compression (physics) , chromatography , microstructure , membrane filter , filter (signal processing) , materials science , exponential function , degree (music) , filter paper , membrane , composite material , chemistry , computer science , mathematics , acoustics , physics , mathematical analysis , biochemistry , computer vision
A method developed to measure water‐holding properties of protein gels provides high precision and expanded analysis. A cylindrical gel sample was placed in an inner cell (which at its base contained a filter membrane) of a commercial microfiltration unit. The unit was then spun in a horizontal rotor microcentrifuge. Rates of water loss and degree of compression were determined. The rate of water loss could be modeled as the summation of two exponential decay functions. Degree of compression correlated with held‐water. Gel rehydration ability and microstructure were used to study effects of centrifugal compression on gel structure.