Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities
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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 کاملIn-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels
The study examined the influence of chitosan, incorporated into whey protein and wheat starch thermo gels, on the in-vitro hydrolysis of the polysaccharide. Gels were subjected to the following external conditions containing α-amylase at constant incubation temperature of 37 °C: In the first procedure, they were immersed in phosphate buffer (0.05 M) and maintained at pH 6.9 throughout the entir...
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 کاملInteractions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
The interactions of proteins during the heat treatment of whey-protein-isolate (WPI)-based oil-in-water emulsions with and without added hydroxylated lecithin were studied by examining the changes in droplet size distribution and the quantity and type of adsorbed and unadsorbed proteins. Heat treatment at 90 degrees C of WPI emulsions resulted in an increase in total adsorbed protein; unadsorbe...
متن کاملthe stady and analysis of rice agroclimatology in lenjan
the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
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ژورنال
عنوان ژورنال: Ciência e Agrotecnologia
سال: 2017
ISSN: 1981-1829,1413-7054
DOI: 10.1590/1413-70542017416012317