Titre :
|
Rheological influence of non-gelling amylopectins on ß-lactoglobulin gel structures
|
Auteurs :
|
C. Olsson ;
M. Stading ;
A. Hermansson
|
Type de document :
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article/chapitre/communication
|
Année de publication :
|
2000
|
Format :
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p. 473-483
|
Langues:
|
= Anglais
|
Catégories :
|
PHYSIQUE ETAT DE LA MATIERE
|
Mots-clés:
|
RHEOLOGIE
;
VISCOELASTICITE
;
POMME DE TERRE
|
Résumé :
|
The effect of non-gelling potato amylopectin on the gel properties of a particulate -lactoglobulin gel was studied by small and large deformation rheology and by light microscopy. Two different techniques using small deformations, one measuring the modulus in shear and the other measuring the modulus in compression, have been compared. The fracture tests of the gels were performed in tension. The concentration of -lactoglobulin was kept constant at 6 wt%, and the amount of potato amylopectin was varied from 0 to 2 wt%. Two preparations of potato amylopectin, with different rheological behaviour, were used. The results illustrate the importance of a full rheological characterisation, since small and large deformation tests responded different to the structure. Both the viscoelastic and the failure properties of -lactoglobulin gels changed on addition of potato amylopectin even at low concentrations. The effect of the potato amylopectin concentration on the rheological properties of the mixed system varied with the properties of the potato amylopectin.
|
Source :
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Food hydrocolloids, vol.14
|