THERMAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF HEAT INDUCED GELS PREPARED FROM VARIOUS COMBINATIONS OF LUPIN-WHEY PROTEINS
Project no. 1276 · Status: Kapanmış · 2017
Summary
In this research, thermal, rheological properties and fractal parameters of heat-induced whey and lupin protein gels were investigated. Gels were prepared by heating the mixtures of 15% (w/w) of total protein solutions by incorporating lupin protein to whey for 25%, 50% and 75% at 90°C for 20 min., at three different pH values of 4.0, 5.5 and 7.0. Gels from 100% pure whey protein and lupin protein isolates were used as control. Rheological and microstructural examination of the samples revealed that lupin protein could be incorporated to whey protein for 75% while it did not support gelation itself particularly at neutral pH. Furthermore, high denaturation temperatures of the proteins suggested that lupin protein could be used successfully for designing high temperature treated foods as well as heat-induced gels as an alternative to proteins of animal origin.