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Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein
Author(s) -
Mavrakis C.,
Doxastakis G.,
Kiosseoglou V.
Publication year - 2003
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.1365-2621.2003.tb09652.x
Subject(s) - chewiness , protein isolate , food science , solubility , chemistry , deformation (meteorology) , sodium , fracture (geology) , materials science , compression (physics) , composite material , metallurgy , organic chemistry
The fracture properties of Lupin seed protein isolate (LSPI) gels prepared by heat‐treatment of protein dispersions have been studied at large deformations, by a uniaxial compression test. Fracture parameter values depended both on the method used for isolate preparation and the presence of sodium chloride. The results are explained in terms of LSPI composition and protein solubility. Incorporation of lupin isolate to a model comminuted meat‐product system, resulted in a significant increase in fracture stress value while textural parameter values of the heated system such as hardness, fracturability, gumminess, and chewiness were also affected.