A Comparison of Creep Phenomena in Food Protein Gels |
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| Authors: | Y KAMATA JE KINSELLA |
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| Affiliation: | Author Kamata is with the Dept. Food Chemistry, Faculty of Agriculture, Tohoku Univ., 1-1, Tsutsumidori Amamiyamachi, Sendai 980, Japan;Author Kinsella is with the Inst, of Food Science, Stocking Hall, Cornell Univ. Ithaca, NY 14853 |
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| Abstract: | Rheological properties of gels made by heating (90°C for 20 min) and subsequent cooling (5°C) dispersions of gelatin, soy protein isolate, and a mixture of whey protein and casein were determined by creep measurements at various temperatures. The elastic component of soy protein isolate gels became soft with increasing temperature but did not fully melt even at 90°C. Whey protein concentrate gels deformed continuously upon compression above 70°C, reflecting viscous flow. The gel obtained from a mixture of casein and whey protein concentrate following acidification with glucono-δ-lactone and heating revealed significant plastic deformation, indicating the network was formed by packing of small size particles. |
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