ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ovalbumin gave a transparent solution, transparent gel, or opaque gel on heating at low ionic strength, but a turbid gel, or turbid suspension at high ionic strength (one-step heating). The ovalbumin solution, once heated at low ionic strength, gave a transparent gel with a second heating at high ionic strength (two-step heating). Textural parameters of hardness and adhesiveness, viscoelastic parameters from creep curves, breaking energy and water-holding capacity of these gels were measured. Transparent gels by the one- or two-step heating were firm and elastic and had high water-holding capacity. Turbid gels by one-step heating were soft and less elastic and had low water-holding capacity. The relationship between gel properties and structure was discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05176.x
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