A study of the mechanical behaviour and microstructure of a mixed starch—egg-white protein gel

The mechanical behaviour of a composite gel consisting of washed gelatinized starch granules embedded in an egg-white protein gel matrix has been investigated. The shear modulus of the composite gel is dependent on the shear modulus of the matrix, the relative deformabilities of particle and matrix...

Full description

Saved in:
Bibliographic Details
Published inFood hydrocolloids Vol. 3; no. 1; pp. 7 - 17
Main Authors Brownsey, G.J., Orford, P.D., Ridout, M.J., Ring, S.G.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.02.1989
Online AccessGet full text

Cover

More Information
Summary:The mechanical behaviour of a composite gel consisting of washed gelatinized starch granules embedded in an egg-white protein gel matrix has been investigated. The shear modulus of the composite gel is dependent on the shear modulus of the matrix, the relative deformabilities of particle and matrix and the volume fraction occupied by the particles. The strength of this gel is affected by stress localization at the filler—matrix interface. Mixed starch—egg-white protein gels contain solubilized amylose, the immiscibility of the amylose and protein also affecting mechanical behaviour.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(89)80029-3