Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 328010
Title Concentration dependence of dynamic moduli of heat-induced soy protein gels
Author(s) Renkema, J.M.S.; Vliet, T. van
Source Food Hydrocolloids 18 (2004)3. - ISSN 0268-005X - p. 483 - 487.
Department(s) Food Chemistry
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) particle gels - shear modulus - casein gels - denaturation - gelation - ph
Abstract The concentration dependence of dynamic moduli of soy protein gels was studied for different protein preparations (soy protein isolate), purified glycinin and a -conglycinin rich fraction) at various pHs and salt concentrations. The concentration dependence of the storage modulus of glycinin and -conglycinin gels was similar to that of SPI gels. For SPI, the critical protein concentration for gelation was estimated to be between 3 and 5% at pH 7.6 (0.2 M NaCl), and between 6.5 and 8% at pH 7 (0 M NaCl), and 0% at pH 5.2 and pH 3.8 (0.2 M NaCl). At the high pHs the critical protein concentration decreased with the stage in the heating cycle. Relating the experimental data to a fractal model, both rheological and permeability measurements resulted in a consistent value for the fractal dimensionality Df (=2.3) for SPI gels at pH 3.8 and 0.2 M NaCl. At pH 5.2 and 7.6 (0.2 M NaCl), and pH 7 (0 M NaCl), the concentration dependence of the modulus could not be analysed theoretically. Likely this is due to rearrangements in the spatial structure of the network starting directly after a percolating network was formed. It causes the concentration dependence to depend on ageing time.
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