Rheological, Thermal and Microstructural Properties of Whey Protein-Cassava Starch Gels |
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Authors: | JM AGUILERA E ROJAS |
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Affiliation: | Author Aguilera is with the Dept. of Chemical Engineering&Bioprocesses, Universidad Católica de Chile, P.O. Box 306, Santiago 22, Chile. Author Rojas' current address: Dept. of Food Technology, Universidad Gabriel RenéMoreno, Santa Cruz, Bolivia. |
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Abstract: | Mixed gels of cassava starch (CS) and a whey protein isolate (WPI), obtained by heating solutions of 10% total solids, pH 5.75 to 85°C, were characterized as a function of the starch fraction, θs, by axial compression, small-amplitude oscillatory rheometry, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Gelation did not occur for θs > 0.7. In the range 0<θs < 0.4 mixed gels showed higher mechanical (E, elastic modulus) and rheological (G′, storage modulus) properties than pure gels, with maximum values for θs= 0.2–0.3. Viscoelastic measurements as a function of time showed that gels containing higher levels of WPI developed a larger G. Blends of both biopolymers showed independent thermal transitions in DSC measurements, related to gelatinization and denaturation. Microstructure of a mixed gel formed at θs= 0.2 showed a continuous matrix formed by strands of WPI particle aggregates and an independent CS phase. |
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Keywords: | whey cassava rheology microstructure gels |
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