Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions

P. Ravindra, E. S. Chan, K. Upender Reddy

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Abstract

Extensive studies have been carried out on the effect of temperature and salt concentration on the rheological behavior of whey proteins and different starches individually, but not on mixed dispersions of whey protein isolates and starches. In the present studies, the rheological behavior of cross-linked waxy maize starch and whey protein isolate mixed dispersions during heating at 60-85deg;C was investigated. Further, the effect of CaCl2 (25-100 mM ionic strengths) on the gelatinization of these dispersions was determined. It was found that at a 2:3 ratio and a 3:2 ratio of cross-linked waxy maize starch to whey protein isolate mixed gels form a compatible network. The salt concentration has the effect of decreasing shear stress; however, at 75mM concentration the solution viscosity was higher.

Original languageEnglish
Pages (from-to)542-547
Number of pages6
JournalInternational Journal of Food Sciences and Nutrition
Volume58
Issue number7
DOIs
Publication statusPublished - Nov 2007
Externally publishedYes

Keywords

  • Rheology
  • Salt
  • Temperature
  • Whey protein isolates-starch mixed dispersions

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