Structure-mechanical properties of heat-induced whey protein/cassava starch gels

dc.creatorAguilera, JM
dc.creatorBaffico, P
dc.date.accessioned2024-01-10T12:08:53Z
dc.date.available2024-01-10T12:08:53Z
dc.date.created2024-01-10T12:08:53Z
dc.date.issued1997
dc.identifier10.1111/j.1365-2621.1997.tb15035.x
dc.identifier0022-1147
dc.identifierhttps://doi.org/10.1111/j.1365-2621.1997.tb15035.x
dc.identifierhttps://repositorio.uc.cl/handle/11534/76438
dc.identifierWOS:A1997YD32200032
dc.description.abstractStructure-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.
dc.languageen
dc.publisherWILEY-BLACKWELL
dc.rightsacceso restringido
dc.subjectgel
dc.subjectcassava
dc.subjectwhey proteins
dc.subjectphysical properties
dc.subjectstarch
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectTEXTURAL PROPERTIES
dc.subjectKAMABOKO-GEL
dc.subjectSURIMI GELS
dc.subjectGRANULES
dc.subjectGELATION
dc.subjectABILITY
dc.titleStructure-mechanical properties of heat-induced whey protein/cassava starch gels
dc.typeartículo


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