Mechanical properties of ovalbumin gels formed at different conditions of Concentration, ionic strength, pH, and aging time

Luis Medina-Torres, Fausto Calderas, Alberto A. Gallegos-Infante, Ruben Francisco Gonzalez-Laredo, Nuria Elizabeth Rocha-Guzman, Federico Miguel Harte

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Ovalbumin gels were prepared by heat treatment at constant pH and ionic forces. Ovalbumins are widely utilized as emulsifying or binding agents. However, due to their protein origin, mechanical properties of ovalbumins are enclosed in a wide range of rheological responses depending on concentration, ionic strength, pH, and aging time. The objective of this work was to study the effect of processing conditions (pH, ionic strength, and protein content) on the textural attributes of an ovalbumin protein system by means of uniaxial compression. Gels were prepared by dispersing proteins (purity 98%) (8.3-12.5% w/w) until complete dissolution in deionized water at 90°C by 45 min, pH (6.3-9.1) was adjusted using citric acid, and the ionic strength (0-100 mM of NaCl) was adjusted using NaCl. The storage of gels was done at 63°C (24-168 h). The rheological tests of gels were done by uniaxial compression. A rupture force peak was observed at high protein content together with an increase in the Young's modulus. At fixed conditions of ion content (NaCl 50 mM) and pH of 7, the gels presented a maximum in fracture force and Young's modulus after 7 days of storage. The addition of minimum amount of citric acid increases the stability of ovalbumin gels. This information is useful to ensure that the final product will remain stable during storage time at longer shelf lives.

Original languageEnglish (US)
Pages (from-to)150-154
Number of pages5
JournalFood and Bioprocess Technology
Volume3
Issue number1
DOIs
StatePublished - Jan 1 2010

Fingerprint

ovalbumin
Ovalbumin
ionic strength
Ionic strength
Osmolar Concentration
mechanical properties
Gels
Aging of materials
gels
Mechanical properties
Proteins
Elastic Modulus
Citric acid
modulus of elasticity
Citric Acid
citric acid
Elastic moduli
protein content
binding agents
proteins

All Science Journal Classification (ASJC) codes

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

Cite this

Medina-Torres, Luis ; Calderas, Fausto ; Gallegos-Infante, Alberto A. ; Gonzalez-Laredo, Ruben Francisco ; Rocha-Guzman, Nuria Elizabeth ; Harte, Federico Miguel. / Mechanical properties of ovalbumin gels formed at different conditions of Concentration, ionic strength, pH, and aging time. In: Food and Bioprocess Technology. 2010 ; Vol. 3, No. 1. pp. 150-154.
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Mechanical properties of ovalbumin gels formed at different conditions of Concentration, ionic strength, pH, and aging time. / Medina-Torres, Luis; Calderas, Fausto; Gallegos-Infante, Alberto A.; Gonzalez-Laredo, Ruben Francisco; Rocha-Guzman, Nuria Elizabeth; Harte, Federico Miguel.

In: Food and Bioprocess Technology, Vol. 3, No. 1, 01.01.2010, p. 150-154.

Research output: Contribution to journalArticle

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AU - Medina-Torres, Luis

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