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RHEOLOGICAL PROPERTIES OF WHEY PROTEIN ISOLATE GELS DETERMINED BY TORSIONAL FRACTURE AND STRESS RELAXATION 1
Author(s) -
FOEGEDING E. ALLEN
Publication year - 1992
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.1745-4603.1992.tb00529.x
Subject(s) - viscoelasticity , rheology , materials science , fracture (geology) , whey protein , composite material , stress relaxation , strain (injury) , shear stress , modulus , whey protein isolate , shear modulus , shear (geology) , relaxation (psychology) , stress (linguistics) , stress–strain curve , chemistry , chromatography , deformation (meteorology) , medicine , linguistics , creep , philosophy
The effect of protein concentration on the rheological properties of whey protein isolate gels was investigated. Torsional fracture analysis was used to determine true shear stress and true shear strain at fracture, and initial Young's modulus (E o ) and equilibrium Young's modulus (E e ) were determined by stress relaxation. The power law equation provides an accurate description for the effect of protein concentration on shear stress at fracture and E o and E e moduli. The strain at fracture initially decreased with protein concentration and remained constant after a critical concentration was achieved. This trend was similar to relaxation time determined at nonfracture strains, establishing an association between strain at fracture and viscoelastic properties of whey protein isolate gels.
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