ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The relationship of shear stress versus shear rate of myosin B, soya protein components and mixtures of them in solution was investigated at varying temperatures. Scanning electron microscopic observations were also made at varying temperatures. Myosin B solution showed thixotropic flow behaviour at room temperature, while the solution of soya protein components and the mixture of myosin B and soya protein components were rheopectic. Upon heating the rheopectic property of soya protein components and the mixture of myosin B and soya protein components became thixotropic. Scanning electron microscopic observations revealed that a three dimensional network was formed prior to gel formation on heating for myosin B and also for soya protein components and the mixture of myosin B and soya protein components. The results suggest that in these systems thixotropic flow behaviour precedes the formation of a protein gel on heating.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb00435.x
