Textural Properties of Pressure‐Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero
Authors:
- 1 January 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (1) , 92-95
Abstract
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°C; hardness, cohesiveness and gumminess of the gels were compared to those of gels obtained by heating at 100°C for 10 min. In the range ‐5 to 50°C, ovalbumin gelation showed a minimum at 25°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.Keywords
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