Qualitative parameters of protein gels from albumen base
نویسندگان
چکیده
منابع مشابه
Comparing the Textural properties of Surimi and Fish Protein Isolate Gels Produced from Silver Carp
ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...
متن کاملCharacterisation of Egg Albumen Gels as a Function of Dry-Powder Pasteurisation Conditions
Dry-heating temperature and time of egg albumen powder lead to increase in the textural properties stress and strain at fracture of egg albumen gels. Higher WHC and protein binding of gels were obtained under prolonged pasteurisation time. Furthermore, surface pressure in liquid samples correlated with dry-heating time. The surface hydrophobicity increased at short dry-heating periods, after wh...
متن کاملcomparing the textural properties of surimi and fish protein isolate gels produced from silver carp
abstract- in this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. these isolates were made from raw materials obtained from filleting processes of silver carp (hypophthalmichthys molitrix) using acid and alkaline aided treatments. texture profile analysis was performed in order to obtain ha...
متن کاملEffect of pH on Structural Properties of Heat-Induced Whey Protein Gels
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 کاملProtein electrophoretic migration data from custom and commercial gradient gels
This paper presents data related to the article "A method for easily customizable gradient gel electrophoresis" (A.J. Miller, B. Roman, E.M. Norstrom, 2016) [1]. Data is presented on the rate of electrophoretic migration of proteins in both hand-poured and commercially acquired acrylamide gradient gels. For each gel, migration of 9 polypeptides of various masses was measured upon completion of ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Potravinarstvo Slovak Journal of Food Sciences
سال: 2019
ISSN: 1337-0960
DOI: 10.5219/1049