| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604948 | Food Hydrocolloids | 2009 | 8 Pages |
Abstract
The storage modulus (G′) and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Lydia J. Campbell, Xin Gu, Susan J. Dewar, Stephen R. Euston,