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

页码：7 / 17

页数：11

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