ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
High-pressure-induced gelation of ovalbumin, egg yolk and soy protein was studied by pressurization up to 500 MPa for 30 min at -20 to 50°C; hardness, cohesiveness and gumminess of the gels were compared to those of gels obtained by heating at 100°C for 10 min. In the range -5 to 50°C, ovalbumin gelation showed a minimum at 25°C at all pressures applied. Operating at low temperatures allowed a reduction in pressure required to provide rather hard gels. With egg yolk and soy protein, gelation effectiveness progressively and continuously decreased with decreasing temperatures; the decrease was sharper with egg yolk.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15683.x
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