Mechanical properties of ovalbumin gels formed at different conditions of Concentration, ionic strength, pH, and aging time

Food and Bioprocess Technology

Volumn 3, Issue 1, 2010, Pages 150-154

  Medina Torres, Luis ^a   Calderas, Fausto ^b   Gallegos Infante, Alberto ^c   Gonzalez Laredo, Ruben Francisco ^c   Rocha Guzman, Nuria Elizabeth ^c   Harte, Federico ^d  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b INSTITUTO DE INVESTIGACIONES EN MATERIALES   (Mexico)

^c Instituto Tecnologico de   (Mexico)

^d UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Aging time; Gels; Ovalbumin; Proteins; Rheology; Uniaxial compression

Indexed keywords

AGING TIME; BINDING AGENT; COMPLETE DISSOLUTION; FRACTURE FORCE; ION CONTENT; IONIC FORCES; OVALBUMIN; OVALBUMINS; PROCESSING CONDITION; PROTEIN CONTENTS; PROTEIN SYSTEM; RHEOLOGICAL RESPONSE; RHEOLOGICAL TEST; RUPTURE FORCES; SHELF LIFE; STORAGE TIME; TEXTURAL ATTRIBUTES; UNI-AXIAL COMPRESSION; YOUNG'S MODULUS;

ACIDS; CITRIC ACID; DEIONIZED WATER; DISSOLUTION; ELASTIC MODULI; ELASTICITY; EMULSIFICATION; GELS; IONIC STRENGTH; IONIZATION OF LIQUIDS; MECHANICAL PROPERTIES; PLASTICITY; PROTEINS; RHEOLOGY; SODIUM CHLORIDE; VISCOSITY;

PH EFFECTS;

EID: 72549096807     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0257-0     Document Type: Article

References (17)

1. Borbas, R., Murray, B. S., & Kiss, E. (2003). Interfacial shear rheological behaviour of proteins in three-phase partitioning systems. Colloids Surfaces A: Physicochemical and Engineering Aspects, 213, 93-103.
2. Burguess, D. J., & Sahin, N. O. (1997). Interfacial rheological and tension properties of protein films. Journal of Colloid and Interface Science, 189, 74-82.
3. Choi, S. J., Lee, S. E., & Moon, T. W. (2008). Influence of sodium chloride and glucose on acid-induced gelation of heat-denatured ovalbumin. Journal of Food Science, 73, C313-C322.
4. Creighton, T. E. (1993). In Proteins structures and molecular properties (2nd ed, pp. 263). New York: Freeman.
5. Foegeding, E. A., Bowland, E. L., & Hardin, C. C. (1995). Factors that determine the fracture properties and microstructure of globular protein gels. Food Hydrocolloids, 9, 237-249.
6. Geveke, D. J. (2008). UV inactivation of E. coli in liquid egg white. Food and Bioprocess Technology, 1, 201-206.
7. Icier, F., & Bozkurt, H. (2009). Ohmic heating of liquid whole egg: rheological behaviour and fluid dynamics. Food and Bioprocess Technology. doi: 10. 1007/s11947-009-0229-4.
8. Kohnhorst, A. L., & Mangino, M. E. (1985). Prediction of strength of whey protein gels based on composition. Journal Food Science, 50, 1403-1405.
9. Matsudomi, N., Rector, D., & Kinsella, J. E. (1991). Gelation of bovine serum albumin and β-lactoglobulin: effects of pH, salts and thiol reagents. Food Chemistry, 40, 55-69.
10. Medina-Torres, L., Brito, E., Torrestiana, B., & Alonso, S. (2003). Mechanical properties of gels formed by mixtures of mucilage gum (Opuntia ficus indica) and carrageenans. Carbohydrate Polymers, 52, 143-150.
11. Peleg, M. (1987). In Food texture, instrumental and sensory measurement (pp. 3-33). New York: Dekker.
12. Pietrasik, Z. (2003). Binding and textural properties of beef gels processed with k-carrageenan, egg albumin and microbial transglutaminase. Meat Science, 63, 317-324.
13. Shimada, K., & Matsushita, S. (1980). Thermal coagulation of egg albumin. Journal of Agricultural and Food Chemistry, 28, 409-412.
14. Tang, J., Tung, M. A., & Zeng, Y. (1996). Compression strength and deformation of gellan gels formed with mono- and divalent cations. Carbohydrate Polymers, 29, 11-16.
15. Totosaus, A., Montejano, J. G., Salazar, J. A., & Guerrero, I. (2002). A review of physical and chemical protein-gel induction. International Journal of Food Science & Technology, 37, 589-601.
16. Totosaus, A., Guerrero, I., & Montejano, J. G. (2005). Effect of added salt on textural properties of heat-induced gels made from gum-protein mixtures. Journal of Texture Studies, 36, 78-92.
17. Weijers, M., Sagis, L. M. C., Veerman, C., Sperber, B., & van der Linden, E. (2002). Rheology and structure of ovalbumin gels at low pH and low ionic strength. Food Hydrocolloids, 16, 269-276.