Abstract
ABSTRACTThe effect of protein concentration on the rheological properties of whey protein isolate gels was investigated. Torsional fracture analysis was used to determine true shear stress and true shear strain at fracture, and initial Young's modulus (Eo) and equilibrium Young's modulus (Ee) were determined by stress relaxation. The power law equation provides an accurate description for the effect of protein concentration on shear stress at fracture and Eo and Ee moduli. The strain at fracture initially decreased with protein concentration and remained constant after a critical concentration was achieved. This trend was similar to relaxation time determined at nonfracture strains, establishing an association between strain at fracture and viscoelastic properties of whey protein isolate gels.
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