TITLE:
Heat Induced Gels from Coconut Press Cake Proteins
AUTHORS:
Borges Chambal, Björn Bergenståh, Petr Dejmek
KEYWORDS:
Heat-Induced; Gel; Coconut; Press-Cake; Globular Proteins; Rheology; pH
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.6,
March
13,
2014
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