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Effect of hydration time and salt addition on gelation properties of major protein additives
- Choi, Y.J., Cho, M.S., Park, J.W.
- Journal of food science 2000 v.65 no.8 pp. 1338-1342
- proteins, food additives, salts, duration, gelation, blood proteins, beef, whey protein, soy protein, ovalbumin, rheological properties, denaturation, color, application rate, dried eggs
- Gelation properties of 4 major protein additives were measured with and without salt during various hydration times. As hydration time increased, stress and strain of beef plasma and egg white gradually decreased regardless of salt. Unsalted whey proteins did not form a gel until the hydration time reached 48 h. Stress values of salted beef plasma with no hydration were significantly high. Soy protein isolate did not form a measurable gel at 9% concentration regardless of the presence of salt under rheological instruments, however its denaturation temperature was detected under DSC. Effect of salt on gel color was more pronounced with whey protein concentrate.