RHEOLOGICAL PROPERTIES OF MIXED GELS OF OAT beta -GLUCAN AND WHEY PROTEINS

The solutions of whey protein isolates (WPI) with the addition of various amounts (0.05-0.5%) of beta -glucan (oat gum - OG) were subjected to gelation process by heating them up to 80 degree C. The effects of pH and OG content on the rheological properties of the obtained gels were studied. The pre...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Polimery 2012-04, Vol.57 (4), p.284-289
Hauptverfasser:	Gustaw, W, Szwajgier, D
Format:	Artikel
Sprache:	pol
Schlagworte:	Fracture mechanics Gelation Gels Heating Proteins Rheological properties Whey
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!