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Structure‐Mechanical Properties of Heat‐Induced Whey Protein/Cassava Starch Gels
Author(s) -
AGUILERA JOSÉ M.,
BAFFICO P.
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.tb15035.x
Subject(s) - whey protein isolate , whey protein , starch , chemistry , compression (physics) , chemical engineering , materials science , elastic modulus , chromatography , composite material , food science , engineering
Structure‐mechanical properties of heat‐induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot‐stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10–25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels.