The effect of Mg2+and tara gum concentrations on the rheological properties of WPI solutions

• Type: Article in International Scientific Journal
• Date: 2009

Authors

J. M. P. Q. Delgado (Author) FEUP; M. Vázquez da Silva (Author) FEUP

Journal

Title: Defect and Diffusion Forum

Pages: 571-577

ISSN: 1012-0386

Publisher: Trans Tech Publications Ltd

Indexing

ISI Web of Knowledge - 0 Citations

ISI Web of Science

Scopus - 0 Citations

INSPEC

COMPENDEX

Scientific classification

FOS: Engineering and technology > Other engineering and technologies

Other information

Authenticus ID: P-003-PNS

DOI: 10.4028/www.scientific.net/DDF.283-286.571

Abstract (EN): Cold-set gels of whey protein isolate (WPI) and of WPI plus polysaccharide were produced. The cold gelation was induced through the addition of magnesium chloride whose cation is an alternative to the most common cations used in this kind of gelation. The polysaccharide used was tara gum (TG) which is a galactomannan with many applications in the food industry. The viscoelastic behaviour of the WPI, TG and WPI+TG samples was analysed: Newtonian behaviour was observed for WPI while TG and WPI+TG displayed typical rheological behaviours of thickened fluids that can be described through the Cross and Carreau models, for which the parameters are presented.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7