INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Rheological properties of acidic soybean protein gels: salt addition effect
Autor/es:
PUPPO, M.C; AÑÓN, M.C
Revista:
FOOD HYDROCOLLOIDS
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 1999 vol. 13 p. 167 - 176
ISSN:
0268-005X
Resumen:
The objective of this work was to study rheological properties of acidic soybean protein gels in the presence of sodium and calcium
chloride. The viscoelastic properties of acidic gels were affected by the amount and type of the assay salt. The pH 2.75 dispersions prepared
with 0.10.25 M NaCl behaved as diluted macromolecular or entanglement solutions and were more viscous than elastic. At high ionic
strength (2.0 M NaCl), samples were more elastic with a gel-like behavior. A semidiluted macromolecular solutions was observed for
dispersions at pH 3.50 with 0.1 M NaCl, while at high salt concentration (0.252.0 M) gels were obtained. At pH 2.75 gelation kinetics was
different at several NaCl concentrations, while at pH 3.50, first order kinetics was observed. At pH 2.75 and 0.1 M CaCl2, the dispersions
behaved as semidiluted macromolecular solutions, while at 0.2 M CaCl2 diluted macromolecular solutions were obtained. A semidiluted
solution dynamic spectra for pH 3.50 samples (0.10.2 M CaCl2) was observed. Both pH 2.75 and 3.50 gels prepared with several NaCl
concentrations were more fragile, hardest and resistant rupture than those obtained with CaCl2. The textural properties of acidic gels were less
modified by CaCl2. q1999 Elsevier Science Ltd. All rights reserved2, the dispersions
behaved as semidiluted macromolecular solutions, while at 0.2 M CaCl2 diluted macromolecular solutions were obtained. A semidiluted
solution dynamic spectra for pH 3.50 samples (0.10.2 M CaCl2) was observed. Both pH 2.75 and 3.50 gels prepared with several NaCl
concentrations were more fragile, hardest and resistant rupture than those obtained with CaCl2. The textural properties of acidic gels were less
modified by CaCl2. q1999 Elsevier Science Ltd. All rights reserved2 diluted macromolecular solutions were obtained. A semidiluted
solution dynamic spectra for pH 3.50 samples (0.10.2 M CaCl2) was observed. Both pH 2.75 and 3.50 gels prepared with several NaCl
concentrations were more fragile, hardest and resistant rupture than those obtained with CaCl2. The textural properties of acidic gels were less
modified by CaCl2. q1999 Elsevier Science Ltd. All rights reserved2) was observed. Both pH 2.75 and 3.50 gels prepared with several NaCl
concentrations were more fragile, hardest and resistant rupture than those obtained with CaCl2. The textural properties of acidic gels were less
modified by CaCl2. q1999 Elsevier Science Ltd. All rights reserved2. The textural properties of acidic gels were less
modified by CaCl2. q1999 Elsevier Science Ltd. All rights reserved2. q1999 Elsevier Science Ltd. All rights reserved