Rheological, thermal and microstructural properties of whey protein-cassava starch gels

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dc.contributor.authorAguilera, JM
dc.contributor.authorRojas, E
dc.date.accessioned2024-01-10T12:08:16Z
dc.date.available2024-01-10T12:08:16Z
dc.date.issued1996
dc.description.abstractMixed gels of cassava starch (CS) and a whey protein isolate (WPI), obtained by heating solutions of 10% total solids, pH 5.75 to 85 degrees C, were characterized as a function of the starch fraction, U-s by axial compression, small-amplitude oscillatory rheometry, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Gelation did not occur for U-s>0.7. In the range 0<U-s<0.4 mixed gels showed higher mechanical (E, elastic modulus) and rheological (G', storage modulus) properties than pure gels, with maximum values for U-s=0.2-0.3. Viscoelastic mesurements as a function of time showed that gels containing higher levels of WPI developed a larger G'. Blends of both biopolymers showed independent thermal transitions in DSC mesurements, related to gelatinization and denaturation. Microstructure of a mixed gel formed at U-s=0.2 showed a continuous matrix formed by strands of WPI particle aggregates and an independent CS phase.
dc.fechaingreso.objetodigital2024-05-07
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1365-2621.1996.tb10911.x
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.1996.tb10911.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76375
dc.identifier.wosidWOS:A1996VN17500023
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final966
dc.pagina.inicio962
dc.publisherINST FOOD TECHNOLOGISTS
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectwhey
dc.subjectcassava
dc.subjectrheology
dc.subjectmicrostructure
dc.subjectgels
dc.subjectMECHANICAL-PROPERTIES
dc.subjectDAIRY GELS
dc.subjectGELATION
dc.subject.ods02 Zero Hunger
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleRheological, thermal and microstructural properties of whey protein-cassava starch gels
dc.typeartículo
dc.volumen61
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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