Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry
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Date
1997
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Publisher
ELSEVIER SCIENCE BV
Abstract
Kinetics of heat-induced gelation of cassava starch (CS) suspensions, whey protein isolate (WPI) solutions and mixed blends at 10% total solids (TS) were followed by small deformation oscillatory shear rheometry in the temperature range 70-90 degrees C. Storage moduli (G') of WPI solutions (4-14% TS) increased steadily following simple first order kinetics. G' of CS suspensions (8-14% TS) increased rapidly to a peak and decayed steadily later. A model consisting of a two-step reaction with a reversible step was proposed for gelation of CS. G' of WPI gels were two orders of magnitude higher than those of CS. Mixed gels having a starch fraction = 0.2 had G' similar to those of pure WPI gels. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.
Description
Keywords
gelation, whey protein, cassava starch, rheology, kinetics, storage modulus, RHEOLOGICAL PROPERTIES, BETA-LACTOGLOBULIN, VISCOELASTIC BEHAVIOR, MIXED GELS, POTATO, MAIZE