Concepedia

Rheological properties of patatin gels compared with β‐lactoglobulin, ovalbumin, and glycinin

Nathalie Creusot, Peter A. Wierenga, Marc C. Laus, Marco L. F. Giuseppin, Harry Gruppen

Journal of the Science of Food and Agriculture · 2010 · 96 citations · 43 references

DOI

Abstract

Patatin was found to form gels with comparable small-deformational rheological properties as typical food proteins. In addition, at concentrations where the elastic modulus was similar for all proteins, the frequency and strain dependence were also comparable. From this it is concluded that patatin is a promising protein to be used in food applications as a gelling agent.

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