Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions

The mechanical properties and microstructure of heat- or pressure-induced gels (T-or P-gels) from β-lactoglobulin isolate (βLG) or mixed βLG/xanthan solutions were studied at pH 6.85–7.0, at 7–17% (w/w) protein, with or without 0.9% (w/w) xanthan. With T-gels, xanthan markedly decreased gel rigidity...

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Bibliographic Details
Published in:Food hydrocolloids 1996, Vol.10 (2), p.203-211
Main Authors: Zasypkin, D.V., Dumay, E., Cheftel, J.C.
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
beta-lactoglobulin
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
gelation
gels
heat treatment
pressure
protein concentrates
solutions
texture
thickeners
xanthan gum
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Summary:The mechanical properties and microstructure of heat- or pressure-induced gels (T-or P-gels) from β-lactoglobulin isolate (βLG) or mixed βLG/xanthan solutions were studied at pH 6.85–7.0, at 7–17% (w/w) protein, with or without 0.9% (w/w) xanthan. With T-gels, xanthan markedly decreased gel rigidity >10% protein, and reduced elasticity index and relaxation time
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(96)80036-1