Textural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero

被引：36

作者：

Dumoulin, M ^{[1
]}

Ozawa, S ^{[1
]}

Hayashi, R ^{[1
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Appl Life Sci, Lab Biomacromol Chem,Sakyo Ku, Kyoto 60601, Japan

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 01期

关键词：

high pressure; gelation; sub zero; textural properties; food protein;

D O I：

10.1111/j.1365-2621.1998.tb15683.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High-pressure-induced gelation of ovalbumin, egg yolk and soy protein was studied by pressurization up to 500 MPa for 30 min at -20 to 50 degrees C; hardness, cohesiveness and gumminess of the gels were compared to those of gels obtained by heating at 100 degrees C for 10 min, In the range -5 to 50 degrees C, ovalbumin gelation showed a minimum at 25 degrees C at all pressures applied, Operating at low temperatures allowed a reduction in pressure required to provide rather hard gels, With egg yolk and soy protein, gelation effectiveness progressively and continuously decreased with decreasing temperatures; the decrease was sharper with egg yolk.

引用

页码：92 / 95

页数：4

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