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Standardized Failure Compression Test of Protein Gels from a Collaborative Study
Author(s) -
LEE C.M.,
FILIPI I.,
XIONG Y.,
SMITH D.,
REGENSTEIN J.,
DAMODARAN S.,
MA CY.,
HAQUE Z.U.
Publication year - 1997
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.1365-2621.1997.tb12236.x
Subject(s) - soy protein , chromatography , compression test , whey protein , chemistry , compression (physics) , egg white , strain (injury) , materials science , food science , composite material , biology , anatomy
A failure compression test with a standardized procedure for protein gelation was developed. Using whey protein concentrate, egg white protein and soy protein isolate as representative proteins, a highly reproducible procedure for sample preparation and gel testing was developed after refinements. Gels of varying protein concentrations were prepared with 0.1 M NaCl at pH 7. Force (N) and strain (Δh/h) at failure were the main parameters measured. Variability of results was found due to uncontrolled conditions for protein hydration and pH adjustment and air incorporation during hydration. After corrective steps to avoid potential errors, the procedure was recommended for a routine analysis of failure properties of protein gels.