Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry

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dc.contributor.authorAguilera, JM
dc.contributor.authorRojas, GV
dc.date.accessioned2024-01-10T13:12:14Z
dc.date.available2024-01-10T13:12:14Z
dc.date.issued1997
dc.description.abstractKinetics 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.
dc.fechaingreso.objetodigital2024-04-11
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/S0963-9969(97)00058-6
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/S0963-9969(97)00058-6
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78157
dc.identifier.wosidWOS:000072004900007
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final357
dc.pagina.inicio349
dc.publisherELSEVIER SCIENCE BV
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectgelation
dc.subjectwhey protein
dc.subjectcassava starch
dc.subjectrheology
dc.subjectkinetics
dc.subjectstorage modulus
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectBETA-LACTOGLOBULIN
dc.subjectVISCOELASTIC BEHAVIOR
dc.subjectMIXED GELS
dc.subjectPOTATO
dc.subjectMAIZE
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleDetermination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry
dc.typeartículo
dc.volumen30
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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