Journal of Food Science · 1996 · 24 citations · 26 references
EngineeringFood BiophysicsProtein Phase SeparationSoft MatterWhey ProteinBiochemical EngineeringViscoelastic BehaviorRheologySol‐gel Transition PointWhey Protein IsolatesFood TechnologyBiophysicsHealth SciencesProtein ChemistryFood PhysicBiopolymersPercolation MechanismBiomolecular EngineeringBiopolymer GelGelation ProcessProtein EngineeringFood EngineeringFood Processing
ABSTRACT The flow behavior of whey protein isolates (WPI) was studied in systems processed under different conditions. Experiments were undertaken to study effects of heating conditions (temperature/time), pH, solid content, calcium chloride, and guanidinium hydrochloride addition on the gelation of whey protein isolate solutions. The rheological data demonstrated a power‐law frequency dependence of the viscoelastic functions G″ (ω) and G″ (ω) and a frequency‐independent tan δ determined from a multi‐frequency scan of tan δ vs gelling time at the gel point. The power‐law exponents (n) obtained from these dynamic measurements for determining the sol‐gel transition point were between 0.62 and 0.69. Those values suggest a percolation mechanism for the gelation process.
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