Advanced

Heat Induced Gels from Coconut Press Cake Proteins

Chambale, Borges LU ; Bergenståhl, Björn LU and Dejmek, Petr LU (2014) In Food and Nutrition Sciences 5(6). p.562-570
Abstract
Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus <100 Pa) particulate gels prone to syneresis, with aggregate size of the order of 4.2 micrometers. In the alkaline region, homogenous gels were induced by heating. Gel strength started to increase... (More)
Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus <100 Pa) particulate gels prone to syneresis, with aggregate size of the order of 4.2 micrometers. In the alkaline region, homogenous gels were induced by heating. Gel strength started to increase dramatically from 64℃ to 67℃, for pH 9 and pH 8 respectively, reaching the maximum gel elastic modulus over 1000 Pa at pH 9. The SDS-PAGE showed that the polypeptide sub-unities at 24, 32 - 34 and 53 kDa were the most prominent in gelation. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food and Nutrition Sciences
volume
5
issue
6
pages
8 pages
publisher
Scientific Research
ISSN
2157-9458
DOI
10.4236/fns.2014.56066
language
English
LU publication?
yes
id
6eaf4133-fa43-44f1-8d0e-bb05d2540bbb
date added to LUP
2019-12-10 18:49:03
date last changed
2020-01-20 17:34:07
@article{6eaf4133-fa43-44f1-8d0e-bb05d2540bbb,
  abstract     = {Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus &lt;100 Pa) particulate gels prone to syneresis, with aggregate size of the order of 4.2 micrometers. In the alkaline region, homogenous gels were induced by heating. Gel strength started to increase dramatically from 64℃ to 67℃, for pH 9 and pH 8 respectively, reaching the maximum gel elastic modulus over 1000 Pa at pH 9. The SDS-PAGE showed that the polypeptide sub-unities at 24, 32 - 34 and 53 kDa were the most prominent in gelation.},
  author       = {Chambale, Borges and Bergenståhl, Björn and Dejmek, Petr},
  issn         = {2157-9458},
  language     = {eng},
  month        = {03},
  number       = {6},
  pages        = {562--570},
  publisher    = {Scientific Research},
  series       = {Food and Nutrition Sciences},
  title        = {Heat Induced Gels from Coconut Press Cake Proteins},
  url          = {http://dx.doi.org/10.4236/fns.2014.56066},
  doi          = {10.4236/fns.2014.56066},
  volume       = {5},
  year         = {2014},
}