Preparation and rheological properties of whey protein emulsion fluid gels
نویسندگان
چکیده
منابع مشابه
Effect of Calcium Chloride on Rheological Properties and Structure of Inulin - Whey Protein Gels
The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation a...
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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 کاملSurface Properties of Aerated Ion-induced Whey Protein Gels
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...
متن کاملPreparation and Properties of Whey Protein Packaging Film
A protein packaging film was successfully prepared using whey protein concentrate (WPC) as raw material. Protein concentration, plasticizers concentration and temperature were discussed. Research results show that the increasing of protein concentration lead to decreasing barrier properties of WPC film but improving its mechanical properties. Though barrier properties of WPC film lost to some e...
متن کاملCharacterization of Whey Protein Emulsion Films
Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, wate...
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ژورنال
عنوان ژورنال: RSC Advances
سال: 2015
ISSN: 2046-2069
DOI: 10.1039/c5ra12684c