Mechanical Properties of Ovalbumin Gels Formed at Different Conditions of Concentration,Ionic Strength,pH, and Aging Time |
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Authors: | Luis Medina-Torres Fausto Calderas José Alberto Gallegos-Infante Ruben-Francisco Gonzalez-Laredo Nuria Elizabeth Rocha-Guzman Federico Harte |
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Affiliation: | 1.Departamento de Ingeniería Química, Facultad de Química, Edificio “E”, Lab-213,Universidad Nacional Autónoma de México, UNAM,Mexico,Mexico;2.Instituto de Investigaciones en Materiales, Facultad de Química,Universidad Nacional Autónoma de México, UNAM,Mexico,Mexico;3.Departamento de Ing. Quimica y Bioquimica,Instituto Tecnologico de Durango,Durango,Mexico;4.Department of Food Science and Technology,The University of Tennessee,Knoxville,USA |
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Abstract: | Ovalbumin gels were prepared by heat treatment at constant pH and ionic forces. Ovalbumins are widely utilized as emulsifying
or binding agents. However, due to their protein origin, mechanical properties of ovalbumins are enclosed in a wide range
of rheological responses depending on concentration, ionic strength, pH, and aging time. The objective of this work was to
study the effect of processing conditions (pH, ionic strength, and protein content) on the textural attributes of an ovalbumin
protein system by means of uniaxial compression. Gels were prepared by dispersing proteins (purity 98%) (8.3–12.5% w/w) until complete dissolution in deionized water at 90°C by 45 min, pH (6.3–9.1) was adjusted using citric acid, and the ionic
strength (0–100 mM of NaCl) was adjusted using NaCl. The storage of gels was done at 63°C (24–168 h). The rheological tests
of gels were done by uniaxial compression. A rupture force peak was observed at high protein content together with an increase
in the Young’s modulus. At fixed conditions of ion content (NaCl 50 mM) and pH of 7, the gels presented a maximum in fracture
force and Young's modulus after 7 days of storage. The addition of minimum amount of citric acid increases the stability of
ovalbumin gels. This information is useful to ensure that the final product will remain stable during storage time at longer
shelf lives. |
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