Structure-Mechanical Properties of Heat-Induced Whey Protein/Cassava Starch Gels |
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Authors: | JOSÉ M AGUILERA P BAFFICO |
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Affiliation: | Authors Aguilera and Baffico are with the Dept. of Chemical Engineering &Bioprocesses, Universidad Católica de Chile, P.O. Box 306, Santiago 22, Chile. |
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Abstract: | Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10–25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels. |
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Keywords: | gel cassava whey proteins physical properties starch |
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