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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS

Location: Dairy and Functional Foods

Title: Dynamic rheology of food protein networks

Author
item TUNICK, MICHAEL

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Review Article
Publication Acceptance Date: June 21, 2010
Publication Date: July 5, 2010
Citation: Tunick, M.H. 2010. Dynamic rheology of food protein networks. Journal of Agricultural and Food Chemistry. DOI: 10.10.21/jf10/6237.

Technical Abstract: Small amplitude oscillatory shear analyses of samples containing protein are useful for determining the nature of the protein matrix without damaging it. Elastic modulus, viscous modulus, and loss tangent (the ratio of viscous modulus to elastic modulus) give information on the strength of the network. Strain, frequency, time, and temperature sweeps provide information on the linear viscoelastic region, bonding properties, structural assembly, and thermal characteristics. The gelation point may be determined by locating the time where loss tangent is independent of frequency, or the temperature where elastic modulus becomes greater than loss modulus. The logarithm of complex viscosity may be plotted against the reciprocal of the absolute temperature, with the slope being proportional to the activation energy. Dynamic tests of protein-containing samples reveal a great deal about their rheological characteristics.

Last Modified: 8/27/2014
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