Elastic Attributes of Heated Egg Protein Gels

Hsieh, Yin Liang; Regenstein, Joe M.

doi:10.1111/j.1365-2621.1992.tb14311.x

Cited by 29 publications

(21 citation statements)

References 41 publications

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“…The general patterns of changes due to storage were similar for both draw pH's, i.e., the initial stress and the stress during decay up to 3 min were lower with 50 days of storage at 4°C. The HES is affected by the covalent cross-links (Masi and Addeo, 1984;and Hsieh and Regenstein, 1992). Thus, the decreased (P <O.Ol) HES with storage ( Fig.…”

Section: Stress Relaxation Testmentioning

confidence: 99%

Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese

Yun

Hsieh

Barbano

et al. 1994

Journal of Food Science

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Cheeses with whey pH at draw of 6.15 or 6.40 were stored at 4°C for 50 days. Compression test at 10°C (Instron) showed a decrease in compressive stress with storage. Failure points were near a true strain value of 0.5 for the cheeses at day 3. The failure region became less obvious by day 50. The hypothetical equilibrium stress (HES) in the stress-re--1axation test was higher with a draw pH of 6.40 than 6.15, possibly indicating that higher calcium led to a stronger network structure. The HES decreased with storage, suggesting cleavage of structural crosslinks caused by the coagulant.Key Words: Mozzarella cheese, draw pH, storage stability, rheology (Chymaxa, Double strength, Pfizer Inc., Milwaukee, WI) was added (0.10 mWkg of milk), and the milk was agitated for 1 min followed by a 30-min set. The coagulum was cut with wire knives (1.2 cm gap) and left iyithout stirring for 5 min. Next, the curds weie stirred gently for 10 min, followed by heating from 36°C to 44°C over 15 min with continuous agitation. The agitation continued at 44°C until the whey pH reached the desired draw pH (i.e., 6.40 or 6.15). Then whey was drained and the curd was piled in the center of the vat. Curd slabs were turned every 1.5 min until the curd reached a milling pH of 5.25. Then the cheese curd was milled, salted, and stretched at 57°C using a pilot-scale Mozzarella mixer (Model 640, Stainless Steel Fabricating Co., Columbus, WI). The cheese was then cooled, vacuum-packaged, and stored at 4°C.

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Section: Stress Relaxation Testmentioning

confidence: 99%

Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese

Yun

Hsieh

Barbano

et al. 1994

Journal of Food Science

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“…After the gel point, protein aggregates are bound together into a continuous molecular structure, as described by Hsieh and Regenstein (1992) and changes in these structures are reflected in the rheological data obtained.…”

Section: Introductionmentioning

confidence: 99%

Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

Sun

Arntfield

2011

Food Chemistry

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“…The non-linear testing method using large deformation study is popular in such cases (Mancini, Moresi, & Rancini, 1999a). The stress-strain responses, yielding behaviour before rupturing or failure (Hsieh & Regenstein, 1992) and the two-cycle/bite testing can provide a tool to classify and characterize gels. For example, agar gels are quite brittle whereas gelatin gels are more rubbery in nature (Mc Eroy, Ross-Murphy, & Clark, 1984).…”

Section: Introductionmentioning

confidence: 99%