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Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1296–1302, September 1990
How to Cite
KATSUTA, K. and KINSELLA, J.E. (1990), Effects of Temperature on Viscoelastic Properties and Activation Energies of Whey Protein Gels. Journal of Food Science, 55: 1296–1302. doi: 10.1111/j.1365-2621.1990.tb03920.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/15/89; revised 12/1/89; accepted 3/5/90
The creep behavior of gels prepared with 10-15% whey protein was measured at 15-75°C. Gels prepared with 12-15% protein were thermorheologically simple, although their action was not totally consistent with Williams-Landel-Ferry (WLF) criteria. Gels made with less than 11% protein were more sensitive to temperature than those containing more than 11% protein and their thermal viscoelastic action was not consistent with polymer theory. The apparent activation energy (ΔHa) of the gels decreased with increasing temperatures and noncovalent forces were important in maintaining gel structures.