Citation
Dissanayake M., . and Ramchandran L., . and Vasiljevic T., . Influence of pH and protein concentration on rheological properties of whey protein dispersions. pp. 2167-2171. ISSN 22317546
Abstract
This experiment was carried out to study the flow properties of whey protein (WP) dispersions as influenced by pH and protein concentration. All WP dispersions showed shear thinning behaviour around the ambient temperature which was not affected by pH at low protein concentrations (10). Consistency coefficient of the dispersions was significantly (P 0.05) affected by pH while the flow behaviour index was influenced by both the pH and protein concentration. The storage moduli of heat induced gels increased with increase in protein concentration. The heat induced gels formed at low pH (4) were less elastic than those formed at pH 5 and 6.
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Abstract
This experiment was carried out to study the flow properties of whey protein (WP) dispersions as influenced by pH and protein concentration. All WP dispersions showed shear thinning behaviour around the ambient temperature which was not affected by pH at low protein concentrations (10). Consistency coefficient of the dispersions was significantly (P 0.05) affected by pH while the flow behaviour index was influenced by both the pH and protein concentration. The storage moduli of heat induced gels increased with increase in protein concentration. The heat induced gels formed at low pH (4) were less elastic than those formed at pH 5 and 6.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Protein concentrates |
| AGROVOC Term: | Rheological properties |
| AGROVOC Term: | Whey protein |
| AGROVOC Term: | Dispersions |
| AGROVOC Term: | Thinning |
| AGROVOC Term: | Shears |
| AGROVOC Term: | Behaviour |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Protein content |
| AGROVOC Term: | Viscoelasticity |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/21321 |
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