Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels
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- 作者：Chen Yang ; Yixiang Wang ; Thava Vasanthan ; Lingyun Chen ; lingyun.chen@ualberta.ca" class="auth_mail
- 关键词：Canola protein ; Thermal gelation ; Formation mechanism ; Mechanical properties
- 刊名：Food Hydrocolloids
- 出版年：October 2014
- 年：2014
- 卷：40
- 期：Complete
- 页码：225-236
- 全文大小：3055 K
文摘
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Two types of gel networks were prepared using canola proteins.
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Macro-porous dense wall gel structure formed at high pH and heating temperature.
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S–S bonds split and interaction development occurred at high pH and temperature.
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Macro-porous dense wall gel structure showed greatly improved mechanical strength.