artículo
Structure-mechanical properties of heat-induced whey protein/cassava starch gels
Date
1997Registration in:
10.1111/j.1365-2621.1997.tb15035.x
0022-1147
WOS:A1997YD32200032
Author
Aguilera, JM
Baffico, P
Institutions
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.