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2003 | 06 | 2 |
Tytuł artykułu

The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels

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Języki publikacji
Whey protein isolate (WPI) – xanthan gum heat-induced gels were obtained at pH range 5-10. The rheological properties of WPI (3%) – xanthan gum ( 0.1 and 0.5%) were examinated. The highest apparent viscosity had mixtures obtained at pH 7 and 0.1% polysaccharide concentration. At higher xanthan gum concentration mixtures obtained at pH 5 and 7 had similar apparent viscosity. The shear stress at fracture of WPI (10%) – xanthan gum mixed gels reached a maximum (17.9 kPa) at pH 7 and 0.3% addition of polysaccharide. TEM and SAXS methods, used to examine microstructure of mixed gels showed phase separation in WPI – xanthan gum mixed systems.
Opis fizyczny
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