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Article: Standardized failure compression test of protein gels from a collaborative study

TitleStandardized failure compression test of protein gels from a collaborative study
Authors
KeywordsCompression Test
Compressive Force
Compressive Strain
Protein Gel
Standard Method
Issue Date1997
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 1997, v. 62 n. 6, p. 1163-1166 How to Cite?
AbstractA failure compression test with a standardized procedure for protein gelation was developed. Using whey protein concentrate, egg white protein and soy protein isolate as representative proteins, a highly reproducible procedure for sample preparation and gel testing was developed after refinements. Gels of varying protein concentrations were prepared with 0.1M NaCl at pH 7. Force (N) end strain (Δh/h) at failure were the main parameters measured. Variability of results was found due to uncontrolled conditions for protein hydration and pH adjustment and air incorporation during hydration. After corrective steps to avoid potential errors, the procedure was recommended for s routine analysis of failure properties of protein gels.
Persistent Identifierhttp://hdl.handle.net/10722/178613
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLee, CMen_US
dc.contributor.authorFilipi, Ien_US
dc.contributor.authorXiong, Yen_US
dc.contributor.authorSmith, Den_US
dc.contributor.authorRegenstein, Jen_US
dc.contributor.authorDamodaran, Sen_US
dc.contributor.authorMa, CYen_US
dc.contributor.authorHaque, ZUen_US
dc.date.accessioned2012-12-19T09:48:42Z-
dc.date.available2012-12-19T09:48:42Z-
dc.date.issued1997en_US
dc.identifier.citationJournal Of Food Science, 1997, v. 62 n. 6, p. 1163-1166en_US
dc.identifier.issn0022-1147en_US
dc.identifier.urihttp://hdl.handle.net/10722/178613-
dc.description.abstractA failure compression test with a standardized procedure for protein gelation was developed. Using whey protein concentrate, egg white protein and soy protein isolate as representative proteins, a highly reproducible procedure for sample preparation and gel testing was developed after refinements. Gels of varying protein concentrations were prepared with 0.1M NaCl at pH 7. Force (N) end strain (Δh/h) at failure were the main parameters measured. Variability of results was found due to uncontrolled conditions for protein hydration and pH adjustment and air incorporation during hydration. After corrective steps to avoid potential errors, the procedure was recommended for s routine analysis of failure properties of protein gels.en_US
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.subjectCompression Testen_US
dc.subjectCompressive Forceen_US
dc.subjectCompressive Strainen_US
dc.subjectProtein Gelen_US
dc.subjectStandard Methoden_US
dc.titleStandardized failure compression test of protein gels from a collaborative studyen_US
dc.typeArticleen_US
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_US
dc.identifier.authorityMa, CY=rp00759en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1365-2621.1997.tb12236.x-
dc.identifier.scopuseid_2-s2.0-0031422721en_US
dc.identifier.hkuros35929-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031422721&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume62en_US
dc.identifier.issue6en_US
dc.identifier.spage1163en_US
dc.identifier.epage1166en_US
dc.identifier.isiWOS:000071275400018-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridLee, CM=7410143821en_US
dc.identifier.scopusauthoridFilipi, I=6508183909en_US
dc.identifier.scopusauthoridXiong, Y=7402194600en_US
dc.identifier.scopusauthoridSmith, D=7410366284en_US
dc.identifier.scopusauthoridRegenstein, J=6701472172en_US
dc.identifier.scopusauthoridDamodaran, S=7006258652en_US
dc.identifier.scopusauthoridMa, CY=7402924944en_US
dc.identifier.scopusauthoridHaque, ZU=35617604000en_US

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