Standardized failure compression test of protein gels from a collaborative study

C. M. Lee; I. Filipi; Y. Xiong; D. Smith; J. Regenstein; S. Damodaran; C. Y. Ma; Z. U. Haque

doi:10.1111/j.1365-2621.1997.tb12236.x

Standardized failure compression test of protein gels from a collaborative study

C. M. Lee, I. Filipi, Y. Xiong, D. Smith, J. Regenstein, S. Damodaran, C. Y. Ma, Z. U. Haque

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

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
Pages (from-to)	1163-1166
Number of pages	4
Journal	Journal of Food Science
Volume	62
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1997.tb12236.x
State	Published - 1997

Keywords

Compression test
Compressive force
Compressive strain
Protein gel
Standard method

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1997.tb12236.x

Cite this

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title = "Standardized failure compression test of protein gels from a collaborative study",

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.",

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AU - Lee, C. M.

AU - Filipi, I.

AU - Xiong, Y.

AU - Smith, D.

AU - Regenstein, J.

AU - Damodaran, S.

AU - Ma, C. Y.

AU - Haque, Z. U.

PY - 1997

Y1 - 1997

N2 - 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.

AB - 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.

KW - Compression test

KW - Compressive force

KW - Compressive strain

KW - Protein gel

KW - Standard method

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Standardized failure compression test of protein gels from a collaborative study

Abstract

Keywords

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