NOTE: This item is not available outside the Texas A&M University network. Texas A&M affiliated users who are off campus can access the item through NetID and password authentication or by using TAMU VPN. Non-affiliated individuals should request a copy through their local library's interlibrary loan service.
A rheological characterization of heat-induced protein gels
dc.contributor.advisor | Dill, C. W. | |
dc.creator | Hickson, David Wayne | |
dc.date.accessioned | 2020-09-03T20:58:30Z | |
dc.date.available | 2020-09-03T20:58:30Z | |
dc.date.issued | 1981 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/DISSERTATIONS-94424 | |
dc.description | Typescript (photocopy). | en |
dc.description.abstract | The purpose of this study was to develop and utilize models for assessing viscosity, elasticity and gel strength of heat-induced gels from bovine plasma protein and egg albumen and to characterize the rheological response of these proteins when subjected to heat treatments and adjustments in pH and salt concentration. The counter-flow back-extrusion method, and the developed equations, sensitively measured rheological differences occurring between 8% protein suspensions of heat-induced (80(DEGREES)C) gels of bovine plasma protein and egg albumen. Bovine plasma protein consistently produced significantly greater rheological responses than egg albumen. Interactions between NaCl concentration, pH and heating temperature on the rheological properties of 8 and 10% bovine plasma protein gels heated for 60 min were not significant. The main effects, temperature and pH, were consistently significant and seemed to have an additive effect on the rheological properties. Sodium chloride concentration was not a significant effect. pH changes during storage of egg albumen produced a marked effect on the heat-induced rheological properties of this protein system. Egg albumen stored as whole eggs increased in pH to a value of 9.0 in 5 days of storage at 15(DEGREES)C, whereas semipermeable membrane stored eggs never attained a pH of 9.0. Egg albumen stored as whole eggs reached a much higher elasticity level and gel strength than eggs stored in semipermeable membranes. Viscosity levels remained the same in egg albumen stored in the two methods. Thin albumen produced significantly greater viscosity than thick albumen at the 0 day of storage, but this effect was masked at the longer storage periods because of pH changes. | en |
dc.format.extent | xiii, 121 leaves | en |
dc.format.medium | electronic | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | eng | |
dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
dc.subject | Food Science and Technology | en |
dc.subject.classification | 1981 Dissertation H631 | |
dc.subject.lcsh | Polymers | en |
dc.subject.lcsh | Polymerization | en |
dc.subject.lcsh | Rheology | en |
dc.subject.lcsh | Protein binding | en |
dc.subject.lcsh | Food texture | en |
dc.title | A rheological characterization of heat-induced protein gels | en |
dc.type | Thesis | en |
thesis.degree.discipline | Philosophy | en |
thesis.degree.grantor | Texas A&M University | en |
thesis.degree.name | Doctor of Philosophy | en |
thesis.degree.name | Ph. D. in Philosophy | en |
thesis.degree.level | Doctorial | en |
dc.type.genre | dissertations | en |
dc.type.material | text | en |
dc.format.digitalOrigin | reformatted digital | en |
dc.publisher.digital | Texas A&M University. Libraries | |
dc.identifier.oclc | 8794459 |
Files in this item
This item appears in the following Collection(s)
-
Digitized Theses and Dissertations (1922–2004)
Texas A&M University Theses and Dissertations (1922–2004)
Request Open Access
This item and its contents are restricted. If this is your thesis or dissertation, you can make it open-access. This will allow all visitors to view the contents of the thesis.