Impact of MG2+ and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels
Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the b...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/99557 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/99557 |
| Resumo: | Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the behavior of the TG and WPI+TG solutions can be described through the Cross and Carreau models. The mechanical characterization of the cold-set gels was done through puncture tests, and the Youngs modulus for each coldset gel was obtained. Statistical analysis of the mechanical data was made according to the Marquadt-Levenberg algorithm. |
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