Rheological Characterization Bovine Serum Albumin Gels Induced by High Hydrostatic Pressure
نویسندگان
چکیده
منابع مشابه
Rheological Characterization Bovine Serum Albumin Gels Induced by High Hydrostatic Pressure
Similarly to heating, non-thermal technologies like High Hydrostatic Pressure (HHP) are able to affect the native conformation of proteins, causing denaturation, aggregation or gelation. The aim of this work is to evaluate the effect of product’s chemical-physical characteristics, namely pH and protein concentration, and process parameters, namely pressure level and processing time, on the stab...
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The effect of the addition of the globular proteins, bovine serum albumin and βlactoglobulin, on the properties of furcellaran gels was studied. The gels were found to be physically cross-linked networked gels. Proteins strongly influence the shear modulus. At low pH the phaseseparation occurred with the change in loss tangent. INTRODUCTION Both proteins and polysaccharides contribute to the st...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2015
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2015.69080