RHEOLOGICAL PROPERTIES OF HEAT-INDUCED GELS FROM EGG-ALBUMIN SUBJECTED TO FREEZE-THAW

被引：2
|
作者：
DILL, CW
BROUGH, J
ALFORD, ES
GARDNER, FA
EDWARDS, RL
RICHTER, RL
DIEHL, KC
机构：
[1] TEXAS A&M UNIV SYST,DEPT POULTRY SCI,COLLEGE STN,TX 77843
[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT AGR ENGN,BLACKSBURG,VA 24061
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb05377.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A back-extrusion device was used to measure gel strength, elasticity, and viscosity index of heat-induced gels of albumen maintained at 80-degrees-C from 5 to 30 min. These rheological properties were the same in albumen refrigerated 24 hr at 3-degrees-C as those observed in gels from fresh albumen suspensions. Short term frozen storage (-10-degrees-C for 24 hr) significantly reduced each gel parameter compared with fresh (control) albumen gels. Incorporation of sucrose into fresh albumen protected rheological properties of the heat-induced gels from deleterious effects of freezing the albumen suspensions. Addition of 5 or 10% NaCl to albumen reduced or eliminated the ability of albumen to form heat-induced gels.
引用
收藏
页码：764 / 768
页数：5
相关论文
共 50 条
  • [1] CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES DURING COLD-STORAGE OF EGG-ALBUMIN
    HICKSON, DW
    ALFORD, ES
    GARDNER, FA
    DIEHL, K
    SANDERS, JO
    DILL, CW
    JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1908 - 1911
  • [2] The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
    Razi, Saeed Mirarab
    Motamedzadegan, Ali
    Shahidi, Ahmad
    Rashidinejad, Ali
    FOOD HYDROCOLLOIDS, 2018, 82 : 268 - 277
  • [3] Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
    Yu, Jie
    Wang, Yong
    Li, Dong
    Wang, Li-jun
    FOOD HYDROCOLLOIDS, 2022, 123
  • [4] Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels
    Li, Rui
    Cheng, Yongqiang
    Tang, Ning
    Wu, Liangliang
    Nirasawa, Satoru
    Jia, Xin
    Cao, Weidong
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 163 : 87 - 95
  • [5] RHEOLOGICAL PROPERTIES OF EGG-ALBUMIN - SHEAR EFFECT
    LANG, ER
    KIM, JS
    RHA, CK
    JOURNAL OF RHEOLOGY, 1980, 24 (06) : 930 - 931
  • [6] RHEOLOGICAL PROPERTIES OF 2 HEAT-INDUCED PROTEIN GELS
    HICKSON, DW
    DILL, CW
    MORGAN, RG
    SWEAT, VE
    SUTER, DA
    CARPENTER, ZL
    JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 783 - &
  • [7] RHEOLOGICAL PROPERTIES OF HEAT-INDUCED BETA-LACTOGLOBULIN GELS
    PAULSSON, M
    DEJMEK, P
    VANVLIET, T
    JOURNAL OF DAIRY SCIENCE, 1990, 73 (01) : 45 - 53
  • [8] Microstructural and rheological properties of heat-induced gels from mung bean protein aggregates
    Mi-Yeon Lee
    Yeon-Ji Jo
    Journal of Food Measurement and Characterization, 2023, 17 : 3464 - 3472
  • [9] Microstructural and rheological properties of heat-induced gels from mung bean protein aggregates
    Lee, Mi-Yeon
    Jo, Yeon-Ji
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2023, 17 (04) : 3464 - 3472
  • [10] SELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED OR SUCCINYLATED EGG-ALBUMIN
    GOSSETT, PW
    RIZVI, SSH
    BAKER, RC
    JOURNAL OF FOOD SCIENCE, 1983, 48 (05) : 1395 - 1399
12345