Qualitative parameters of protein gels from albumen base

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Qualitative parameters of protein gels from albumen base

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Qualitative parameters of protein gels from albumen base

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED4.1.00%2F04.0135" target="_blank" >ED4.1.00/04.0135: Výukové a výzkumné kapacity pro biotechnologické obory a rozšíření infrastruktury</a><br>

Návaznosti

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

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

182-186

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85064013852