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http://dx.doi.org/10.5657/kfas.2002.35.6.627

Effect of Hydration Condition of Non-Muscle Protein on Gelling  

Cho Min Sung (Faculty of Food Science and Biotechnology, Pukyong National University)
Lee Nahm Gull (Department of Food Technology & Cuisine, Tongmyong College)
Cho Young Je (Faculty of Food Science and Biotechnology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.6, 2002 , pp. 627-632 More about this Journal
Abstract
This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.
Keywords
Protein; pH; Hydration; Gel strength;
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