Właściwości reologiczne żeli WPI otrzymanych przez bezpośredni dodatek soli
The effect of protein and sodium chloride was studied by analyzing the rheological and textural properties of the gel. The one-stage and two-stage heating process was used. The first step was carried out at pH 8. Disulfide bonds connected the protein molecules. In the second step carried out at pH 7...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Life Sciences in Lublin - Publishing House
2004-03-01
|
| Series: | Agronomy Science |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/as/article/view/1858 |
| Summary: | The effect of protein and sodium chloride was studied by analyzing the rheological and textural properties of the gel. The one-stage and two-stage heating process was used. The first step was carried out at pH 8. Disulfide bonds connected the protein molecules. In the second step carried out at pH 7 noncovalent bonds were formed. Increasing NaCl and protein concentration increased gel strength. Two-stage heating process increased gel strength at lower protein concentrations (6%) regardless of NaCl concentration. The gel was harder at low sodium chloride concentration (up to 150 mmol) regardless of protein concentration. |
|---|---|
| ISSN: | 2544-4476 2544-798X |