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Titel:

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Tanger, Caren; Müller, Michaela; Andlinger, David; Kulozik, Ulrich
Abstract:
Gelation is one of the functional properties of protein, which can be controlled by pH and ionic strength. However, kowledge related to gelation properties of emerging plant proteins is still limited. In this paper, the solubility, the thermal behaviour and gelation behaviour of pea protein were analysed. Gels were analysed rheologically measuring the elastic modulus G′ 25◦C, the ratio of G′ 25◦ C to G′ 95◦ C, and dependence on frequency and amplitude. In addition, the stabilizing protein inter...     »
Stichworte:
Gelation; NaCl; Pea protein; pH; Protein interaction; Rheology
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2022
Band / Volume:
123
Seitenangaben Beitrag:
106903
Volltext / DOI:
doi:10.1016/j.foodhyd.2021.106903
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