Pogaku, Ravindra and Eng, Seng Chan and K., Upender Reddy (2007) Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions. International Journal of Food Sciences and Nutrition, 58 (7). pp. 542-547. ISSN 0963-7486
Full text not available from this repository.
Official URL: http://dx.doi.org/10.1080/09637480701336253
Extensive studies have been carried out on the effect of temperature and salt concentration on the rheological behavior of whey proteins and different starches individually, but not on mixed dispersions of whey protein isolates and starches. In the present studies, the rheological behavior of cross-linked waxy maize starch and whey protein isolate mixed dispersions during heating at 60-85deg;C was investigated. Further, the effect of CaCl2 (25-100 mM ionic strengths) on the gelatinization of these dispersions was determined. It was found that at a 2:3 ratio and a 3:2 ratio of cross-linked waxy maize starch to whey protein isolate mixed gels form a compatible network. The salt concentration has the effect of decreasing shear stress; however, at 75mM concentration the solution viscosity was higher.
|Uncontrolled Keywords:||Rheology, Salt, Temperature, Whey protein isolates-starch mixed dispersions|
|Subjects:||T Technology > TX Home economics > Nutrition. Foods and food supply|
|Divisions:||SCHOOL > School of Engineering and Information Technology|
|Deposited By:||IR Admin|
|Deposited On:||18 May 2011 16:49|
|Last Modified:||30 Dec 2014 13:05|
Repository Staff Only: item control page