The storage shear modulus (G′) of mixed gelatin‐egg white protein gels was modeled using a modified Takayanagi approach. Ternary phase diagrams for two gelatin‐egg white protein‐aqueous solvent systems are presented. The composite modulus, G′c, of mixed gels was found to be determined by the elastic properties of the individual gellants, their thermodynamic compatibility in a common solvent and their mutual reactivity. Rheological data suggested the occurrence of an interpenetrating network morphology, in single phase gels. Gelatin and egg white proteins were more compatible in water than in 0.6M NaCl‐0.2 M NaH2PO4 buffer (pH 6.0).
|Original language||English (US)|
|Number of pages||7|
|Journal||Journal of Food Science|
|State||Published - Mar 1989|
All Science Journal Classification (ASJC) codes
- Food Science