Gelation Properties of Low Acyl Gellan-Whey Protein Mixed Gels
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of ion type, ion concentration and polymer concentration on the mechanical properties, water-holding capacities, optical properties and pore size of low acyl gellan-whey protein mixed gels were investigated. The results showed that whey protein concentrations had little effect on the gelation properties of mixed gels. With the increase of low acyl gellan concentrations, the fracture stress, fracture strain, opacity index and water holding capacity increased, while the pore size decreased. Moreover, ion type and ion concentration affected the gelation properties of mixed gels significantly. Furthermore, the fracture stress and pore size increased with the increasing ion concentrations until ions reached a critical level, and then decreased after the concentration exceeded the critical level. The fracture strain and water holding capacity decreased with the increase of ion concentration. The opacity index of the mixed gel increased with the increase of the ion concentration, and the opacity index remained constant when the ion concentration exceeded a certain value. At optimum cation levels, gels with Ca2+ were stronger and firmer than gels with Na+. No synergistic effect between Na+ and Ca2 was found + in inducing gel formation.
