Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Gelation salt-soluble proteins

The presence of small amounts of soluble wheat proteins in a mixture with salt-soluble meat proteins (SSMP) was capable of trebling the elastic modulus, compared with a pure SSMP gel [115]. This study highlights the inadequacy of DSC as a monitor of protein gelation properties. Despite the fact that no transitions were observed over 20-120°C by DSC, a weak gel was formed. Further, strong elastic gels were formed upon more severe treatment at 120°C. [Pg.378]

Comfort S, Howell NK. Gelation properties of salt soluble meat protein and soluble wheat protein mixtures. Food Hydrocolloid 2003 17(2) 149-159. [Pg.406]

See other pages where Gelation salt-soluble proteins is mentioned: [Pg.468]    [Pg.478]    [Pg.134]    [Pg.88]    [Pg.149]    [Pg.279]    [Pg.111]    [Pg.26]    [Pg.49]    [Pg.263]   
See also in sourсe #XX -- [ Pg.34 , Pg.254 ]



SEARCH



Protein salting

Protein salts

Protein solubility

Proteins gelation

Proteins protein solubility

Salt solubility

Salt-soluble proteins

Salts, soluble

Soluble proteins

© 2024 chempedia.info