The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels

• Autorzy: Gustaw W. , Targonski Z. , Glibowski P. , Mleko S. , Pikus S.
• Języki publikacji: EN

Abstrakty

EN

Whey protein isolate (WPI) – xanthan gum heat-induced gels were obtained at pH range 5-10. The rheological properties of WPI (3%) – xanthan gum ( 0.1 and 0.5%) were examinated. The highest apparent viscosity had mixtures obtained at pH 7 and 0.1% polysaccharide concentration. At higher xanthan gum concentration mixtures obtained at pH 5 and 7 had similar apparent viscosity. The shear stress at fracture of WPI (10%) – xanthan gum mixed gels reached a maximum (17.9 kPa) at pH 7 and 0.3% addition of polysaccharide. TEM and SAXS methods, used to examine microstructure of mixed gels showed phase separation in WPI – xanthan gum mixed systems.

Słowa kluczowe

EN

microstructure; rheology; xanthan gum; phase separation; whey protein isolate; polysaccharide; protein; gel

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/food/art-14.html

Twórcy

autor

Gustaw W.

• Agricultural University of Lublin, Akademicka 13, 20-950 Lublin, Poland

autor

Targonski Z.

autor

Glibowski P.

autor

Mleko S.

autor

Pikus S.

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