Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein

The fracture properties of Lupin seed protein isolate (LSPI) gels prepared by heat‐treatment of protein dispersions have been studied at large deformations, by a uniaxial compression test. Fracture parameter values depended both on the method used for isolate preparation and the presence of sodium c...

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Bibliographic Details
Published in:Journal of food science 2003-05, Vol.68 (4), p.1371-1376
Main Authors: Mavrakis, C., Doxastakis, G., Kiosseoglou, V.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food additives
Food industries
Food science
fracture properties
Fundamental and applied biological sciences. Psychology
gelation
General aspects
lupin
Meat and meat product industries
Meat products
protein isolate
Proteins
texture
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Summary:The fracture properties of Lupin seed protein isolate (LSPI) gels prepared by heat‐treatment of protein dispersions have been studied at large deformations, by a uniaxial compression test. Fracture parameter values depended both on the method used for isolate preparation and the presence of sodium chloride. The results are explained in terms of LSPI composition and protein solubility. Incorporation of lupin isolate to a model comminuted meat‐product system, resulted in a significant increase in fracture stress value while textural parameter values of the heated system such as hardness, fracturability, gumminess, and chewiness were also affected.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb09652.x