We thank the CICYT for financial support (ALI 91-0355) and the Ministerio de Educación y Ciencia, for a research fellowship granted to Ana C. Sánchez.
Factors Affecting the Gelation Properties of Hydrolyzed Sunflower Proteins
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 284–288, March 1997
How to Cite
SANCHEZ, A. C. and BURGOS, J. (1997), Factors Affecting the Gelation Properties of Hydrolyzed Sunflower Proteins. Journal of Food Science, 62: 284–288. doi: 10.1111/j.1365-2621.1997.tb03986.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 2/20/96, revised 9/5/96, accepted 9/8/96.
- sunflower proteins;
- physicochemical interactions
The effects of temperature and several chemicals on gelation time and strength of gels formed by heating (pH 8) 5% solutions of trypsin hydrolyzed sunflower proteins were studied by dynamic rheological methods. The storage modulus reached a maximum at 80°C. Ca2Cl (and NaCl at > 0.2M) accelerated gelation and weakened the gel. NaCOCH3Na2SO4 and NaSCN decreased the storage modulus. Urea decreased gelstrength and at high concentrations slowed gelation. Time for gelation diminished and gel strength increased with increasing mercaptoethanol concentration up to 0.1M. Propylene glycol at 5–20% concentrations accelerated gelation and at 5% also increased gel strength. Trypsin hydrolyzed sunflower proteins could be useful in products requiring strong gels at high temperatures.