Abstract
A failure compression test with a standardized procedure for protein gelation was developed. Using whey protein concentrate, egg white protein and soy protein isolate as representative proteins, a highly reproducible procedure for sample preparation and gel testing was developed after refinements. Gels of varying protein concentrations were prepared with 0.1M NaCl at pH 7. Force (N) end strain (Δh/h) at failure were the main parameters measured. Variability of results was found due to uncontrolled conditions for protein hydration and pH adjustment and air incorporation during hydration. After corrective steps to avoid potential errors, the procedure was recommended for s routine analysis of failure properties of protein gels.
Original language | English |
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Pages (from-to) | 1163-1166 |
Number of pages | 4 |
Journal | Journal of Food Science |
Volume | 62 |
Issue number | 6 |
DOIs | |
State | Published - 1997 |
Keywords
- Compression test
- Compressive force
- Compressive strain
- Protein gel
- Standard method
ASJC Scopus subject areas
- Food Science