Thermodynamic incompatibility between denatured whey protein and konjac glucomannan
Abstract
The current study investigated the effect of a neutral polysaccharide, konjac glucomannan, on the heat-induced gelation of whey protein isolate (WPI) at pH 7. Oscillatory rheology (1 rad/s; 0.5% strain), differential scanning calorimetry and confocal laser scanning microscopy were used to investigate the effect of addition of konjac in the range 0–0.5% w/w, on the thermal gelation properties of WPI. The minimum gelling concentration for WPI...
Paper Details
Title
Thermodynamic incompatibility between denatured whey protein and konjac glucomannan
Published Date
May 1, 2012
Journal
Volume
27
Issue
1
Pages
201 - 207
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