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SMALL AMPLITUDE OSCILLATORY TESTING (SAOT). INSTRUMENTATION DEVELOPMENT AND APPLICATION TO COAGULATION OF EGG ALBUMEN, WHEY PROTEIN CONCENTRATE AND BEEF WIENER EMULSION 3
Author(s) -
BEVERIDGE T.,
TIMBERS G. E.
Publication year - 1985
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1985.tb00701.x
Subject(s) - whey protein , egg white , emulsion , materials science , chromatography , induction heating , coagulation , chemistry , composite material , food science , biochemistry , engineering , psychology , psychiatry , electrical engineering , electromagnetic coil
An instrument to measure the development of protein gels during thermal coagulation was developed. Very small oscillatory movements, sufficiently small to avoid damaging forming structures, were imposed on the sample trapped within a specially constructed cell, and the torques transferred through the sample sensed with strain gauges. Temperatures were controlled with one heating and one refrigerated (20°C) bath and the sample properties determined through both heating and cooling cycles. Egg white (EW) whey protein concentrate (WPC) and beef wiener emulsion (BWE) were tested. EW and WPC were characterized by delayed onset of gelation followed by high temperature thickening. Cooling further stiffened the gel in both cases. B WE was characterized by an initial decrease in transmitted torque as fat melting was detected. This was followed by a rapid rise in transmitted torque as the protein coagulated, followed by a further increase or stiffening on cooling. Detailed parameters describing the thermal gelation of the three materials are given.