A study of the mechanical behaviour and microstructure of a mixed starch-egg-white protein gel

被引：7
|
作者：
Brownsey, G. J. [1 ]
Orford, P. D. [1 ]
Ridout, M. J. [1 ]
Ring, S. G. [1 ]
机构：
[1] Inst Food Res, Norwich Lab, Norwich NR4 7UA, Norfolk, England
来源：
FOOD HYDROCOLLOIDS | 1989年 / 3卷 / 01期
关键词：
D O I：
10.1016/S0268-005X(89)80029-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The mechanical behaviour of a composite gel consisting of washed gelatinized starch granules embedded in an egg-white protein gel matrix has been investigated. The shear modulus of the composite gel is dependent on the shear modulus of the matrix, the relative deformabilities of particle and matrix and the volume fraction occupied by the particles. The strength of this gel is affected by stress localization at the filler-matrix interface. Mixed starch-egg-white protein gels contain solubilized amylose, the immiscibility of the amylose and protein also affecting mechanical behaviour.
引用
收藏
页码：7 / 17
页数：11
相关论文
共 50 条
  • [1] EFFECT OF IRON ADDITION TO AVIAN EGG WHITE ON BEHAVIOUR OF CONALBUMIN FRACTIONS IN STARCH GEL ELECTROPHORESIS
    STRATIL, A
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY, 1967, 22 (01): : 227 - +
  • [2] Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
    Lv, Yuanqi
    Xu, Lilan
    Tang, Tingting
    Li, Junhua
    Gu, Luping
    Chang, Cuihua
    Zhang, Ming
    Yang, Yanjun
    Su, Yujie
    FOOD HYDROCOLLOIDS, 2023, 135
  • [3] Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel
    Chen, Da
    Fang, Fang
    Federici, Enrico
    Campanella, Osvaldo
    Jones, Owen Griffith
    CARBOHYDRATE POLYMERS, 2020, 239
  • [4] Effect of starch on the gel properties and protein conformation of egg white subjected to alkali-heat treatment
    Ye, Yang
    Li, Anjiao
    Zhang, Zhouyou
    Liu, Xiaoqin
    Wang, Wenting
    Wang, Yang
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (04): : 1879 - 1890
  • [5] Behaviour of egg white and starch in gelation of sardine muscle (Sardina pilchardus)
    Montero, P
    GomezGuillen, C
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1996, 202 (04): : 294 - 298
  • [6] STARCH GEL ELECTROPHORESIS OF HEN EGG WHITE, OVIDUCT WHITE, YOLK, OVA AND SERUM PROTEINS
    STEVEN, F
    NATURE, 1961, 192 (480) : 972 - &
  • [7] Characterization of egg white gel microstructure and its relationship with pepsin diffusivity
    Somaratne, Geeshani
    Nau, Francoise
    Ferrua, Maria J.
    Singh, Jaspreet
    Ye, Aiqian
    Dupont, Didier
    Singh, R. Paul
    Floury, Juliane
    FOOD HYDROCOLLOIDS, 2020, 98
  • [8] COMPARATIVE STARCH-GEL ELECTROPHORETIC STUDIES OF FOWL EGG WHITE AND PLASMA
    ANNAU, E
    COCHRANE, D
    NATURE, 1962, 193 (4818) : 879 - &
  • [9] Regulation of Microstructure of Calcium Carbonate Crystals by Egg White Protein
    Zhu Wen-kun
    Luo Xue-gang
    Zhang Chi
    Duan Tao
    Zhou Jian
    CHEMICAL RESEARCH IN CHINESE UNIVERSITIES, 2012, 28 (02) : 180 - 185
  • [10] Regulation of Microstructure of Calcium Carbonate Crystals by Egg White Protein
    ZHU Wen-kun 1
    Chemical Research in Chinese Universities, 2012, 28 (02) : 180 - 185
12345