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Gel properties of a protein fraction ofVicia faba in dependence on some influencing factors

✍ Scribed by Schmandke, H. ;Maune, R.

Book ID: 102214527
Publisher: John Wiley and Sons
Year: 1982
Tongue: English
Weight: 205 KB
Volume: 26
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19820260504

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✦ Synopsis

Abstract

The shear modulus of Vicia faba protein gels formed by thermal denaturation can be lowered by increasing the pH value and the sunflower oil concentration, it can be increased by increasing concentrations of NaCl, CaCl~2~, AlCl~3~, glucose, sucrose, and starch. These changes of the shear modulus are connected with a shift of the ratio of the plastic component of the gels to an elastic one.

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