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

Research output: Contribution to journalArticlepeer-review

17 Scopus citations


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 languageEnglish
Pages (from-to)1163-1166
Number of pages4
JournalJournal of Food Science
Issue number6
StatePublished - 1997


  • Compression test
  • Compressive force
  • Compressive strain
  • Protein gel
  • Standard method

ASJC Scopus subject areas

  • Food Science


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