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

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作者：
Unité de Biochimie et Technologie Alimentaires, Centre de Génie Biologique et Sciences des Aliments, Université de Montpellier II, 34095 Montpellier Cedex 05, France [1 ]
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Food Hydrocolloids | / 2卷 / 203-211期
关键词：
Aggregates - Elasticity - Gelation - Proteins - Relaxation time;
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摘要：
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% (wlw) protein, with or without 0.9% (wlw) xanthan. With T-gels, xanthan markedly decreased gel rigidity >10% protein, and reduced elasticity index and relaxation time
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