Title of article
Influence of pH and protein concentration on rheological properties of whey protein dispersions
Author/Authors
Dissanayake, M. Victoria University - College of Health and Biomedicine - Advanced Food Systems Research Unit, Australia , Ramchandran, L. Victoria University - College of Health and Biomedicine - Advanced Food Systems Research Unit, Australia , Vasiljevic, T. Victoria University - Institute for Sustainability and Innovation, Australia
From page
2167
To page
2171
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.
Keywords
Whey proteins , Shear , Viscosity , Gel
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560626
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