Structure-mechanical properties of heat-induced whey protein/cassava starch gels
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Date
1997
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Publisher
WILEY-BLACKWELL
Abstract
Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10-25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels.
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Keywords
gel, cassava, whey proteins, physical properties, starch, RHEOLOGICAL PROPERTIES, TEXTURAL PROPERTIES, KAMABOKO-GEL, SURIMI GELS, GRANULES, GELATION, ABILITY