Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition
نویسندگان
چکیده
منابع مشابه
Ca2+-Induced Cold-Set Gelation of Whey Protein Isolate Fibrils
In this paper we describe the rheological behaviour of Ca2+-induced cold-set gels of whey protein mixtures. Coldset gels are important applications for products with a low thermal stability. In previous work [1], we determined the state diagram for whey protein mixtures that were heated for 10 h at pH 2 at 80°C. Under these conditions, the major whey protein, b-lactoglobulin (b-lg), forms fibri...
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The relationship between the rheological behavior and microstructure of glucono-δ-lactone (GDL) induced cold-set soybean glycinin (Gly)–locust bean gum (LBG) mixed gels was studied. In the presence of 0.05%, 0.10% and 0.15% w/v LBG, the onset of Gly network formation (4.0%, w/v) occurred progressively earlier and the viscoelastic modulus was enhanced significantly as the LBG concentration incre...
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Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of op...
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Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...
متن کاملControl Release from Low Acyle Gellan Gum Gels
Salt is a requirement material for human body but should be regulated as its excessive consumption might lead to heart disease and blood pressure. Processed foods due to high salt content might include about three quarter of the daily salt intake therefore many people consume more than their recommended allowances. Processed foods contain added salt for varieties of reasons namely to enhance th...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2011
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2010.12.005