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
  • [21] WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion
    Homer, Stephen
    Williams, Roderick
    Williams, Allison
    Logan, Amy
    FOODS, 2021, 10 (05)
  • [22] MICROSTRUCTURE OF MIXED GELATIN-EGG WHITE GELS - IMPACT ON RHEOLOGY AND APPLICATION TO MICROPARTICULATION
    ZIEGLER, GR
    BIOTECHNOLOGY PROGRESS, 1991, 7 (03) : 283 - 287
  • [23] Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel
    Matsudomi, N
    Ito, K
    Yoshika, Y
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2006, 70 (04) : 836 - 842
  • [24] Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food)
    Bai, Jie
    Dong, Mengxue
    Li, Jiayu
    Tian, Liangjie
    Xiong, Dandan
    Jia, Jie
    Yang, Lu
    Liu, Xuebo
    Duan, Xiang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 169
  • [25] Finite element modelling of the mechanical behaviour of vitreous starch/protein composite
    Guessasma, S.
    Chaunier, L.
    Lourdin, D.
    JOURNAL OF FOOD ENGINEERING, 2010, 98 (02) : 150 - 158
  • [26] Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white
    Xue, Hui
    Xu, Meng
    Zhang, Guowen
    Feng, Feng
    Wang, Yuting
    Cao, Danhui
    Tu, Yonggang
    Zhao, Yan
    JOURNAL OF FOOD SCIENCE, 2021, 86 (10) : 4262 - 4274
  • [27] Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel
    Xue, Hui
    Xu, Meng
    Liao, Mingfu
    Luo, Wenxiang
    Zhang, Guowen
    Tu, Yonggang
    Zhao, Yan
    FOOD HYDROCOLLOIDS, 2021, 110
  • [28] Study of the microstructure and mechanical properties of white clam shell
    Liang, Yunhong
    Zhao, Qian
    Li, Xiujuan
    Zhang, Zhihui
    Ren, Luquan
    MICRON, 2016, 87 : 10 - 17
  • [29] Effects of glycosylated whey protein isolate on gelatinization, gel properties, and microstructure of wheat starch
    Zhang, Changqing
    Liu, Yang
    Xu, Wenhan
    Gong, Jiabao
    Zhu, Qingyue
    Zhang, Haizhi
    Qin, Xinguang
    Liu, Gang
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 288
  • [30] Potential role of ovomucin in the "skeleton effect" of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
    Liu, Xin
    Yang, Bingxin
    Lu, Mingyue
    Ma, Lulu
    Huo, Jiaying
    Geng, Fang
    Huang, Qun
    Dong, Shijian
    Li, Shugang
    FOOD HYDROCOLLOIDS, 2025, 163
12345