Qualitative parameters of protein gels from albumen base

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915445" target="_blank" >RIV/62156489:43210/19:43915445 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.5219/1049" target="_blank" >https://doi.org/10.5219/1049</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1049" target="_blank" >10.5219/1049</a>

Result language

angličtina

Original language name

Qualitative parameters of protein gels from albumen base

Original language description

The aim of this research was to monitor strength of egg albumen gels depending on addition additives - salt, sugar, corn syrup, citric acid, citric acid in combination with sugar, whey protein and apple fiber. The egg albumen gel was prepared under two temperature limits at 70 and 90 oC. The highest strengths of egg albumen gel were achieved at 90 oC in the albumen gel with the addition of 1% citric acid and 3.5% sugar with a strength of 7.38 N, with the lowest strength of 1.61 N being achieved with the albumen gel with 0.1% salt. For an egg albumen gel prepared at 70 oC, the strength ranged from 1.34 N (0.1% salt) to 6.63 N (1% citric acid + 3.5% sugar). On average, the pH of egg albumen gels ranged from 4.67 (1% citric acid + 3.5% sugar) to 9.05 (0.1% salt). For the strength of egg albumen gel and pH with additives of various additives at a given concentration, a statistically significant difference was found.

Czech name

—

Czech description

—

Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/ED4.1.00%2F04.0135" target="_blank" >ED4.1.00/04.0135: Teaching and research capacities for biotechnological branches and expansion of infrastructure</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

182-186

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85064013852