Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives |
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| Authors: | YJ Choi MS Cho JW Park |
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| Affiliation: | Author Choi is with Gyeongsang National University, Division of Marine Bioscience/Institute of Marine Industry in Tongyeong, Korea. Author Cho is with Pukyong National University, Dept. of Food Science &Technology in Pusan, Korea. Author Park is with Oregon State University, Seafood Lab &Dept. of Food Science and Technology, 2001 Marine Drive, Astoria, Ore. 97103. Direct correspondence to: Dr. Jae Park (E-mail: ). |
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| Abstract: | Gelation properties of 4 major protein additives were measured with and without salt during various hydration times. As hydration time increased, stress and strain of beef plasma and egg white gradually decreased regardless of salt. Unsalted whey proteins did not form a gel until the hydration time reached 48 h. Stress values of salted beef plasma with no hydration were significantly high. Soy protein isolate did not form a measurable gel at 9% concentration regardless of the presence of salt under rheological instruments, however its denaturation temperature was detected under DSC. Effect of salt on gel color was more pronounced with whey protein concentrate. |
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| Keywords: | hydration time protein additives gels salt |
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