Ovalbumin thermal Gelation Prediction by Application of Temperature‐Time History

J. B. HARTE, M. E. ZABIK, R. Y. OFOLI, R. G. MORGAN

    Research output: Contribution to journalArticle

    • 3 Citations

    Abstract

    A model for characterizing changes in viscosity of soy protein during extrusion was adapted to predict apparent viscosity ratio of gelling ovalbumin. For ovalbumin (87% purity) the temperature time histories of 3,5, and 7% gel formation were determined at 85, 90 and 95°C. A back‐extrusion method was used to determine apparent viscosity ratios during gelation. Activation energy for denaturation/gelation was estimated at 159 kJ/mol. The model parameter a (degree of molecular entanglement) was 0.75, 0.75, and 1.0 for 3, 5, and 7% gels, respectively. Reaction rate constants were similar for samples with different protein concentrations. Maximum apparent viscosity ratio increased as protein concentrations increased. The mathematical model was verified by determining apparent viscosity ratios at 86 and 93°C and water holding at 90°C, resulting in R2‐0.93. This model may be useful in predicting ovalbumin thermal gelation apparent viscosity ratios.

    Original languageEnglish (US)
    Pages (from-to)1093-1098
    Number of pages6
    JournalJournal of Food Science
    Volume57
    Issue number5
    DOIs
    StatePublished - 1992

    Profile

    viscosity
    Ovalbumin
    Viscosity
    Hot Temperature
    Temperature
    gelation
    ovalbumin
    extrusion
    gels
    temperature
    proteins
    Gels
    Proteins
    soy protein
    denaturation
    activation energy
    purity
    mathematical models
    history
    prediction

    Keywords

    • eggs
    • modeling thermal history
    • Ovalbumin
    • thermal gelation

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Ovalbumin thermal Gelation Prediction by Application of Temperature‐Time History. / HARTE, J. B.; ZABIK, M. E.; OFOLI, R. Y.; MORGAN, R. G.

    In: Journal of Food Science, Vol. 57, No. 5, 1992, p. 1093-1098.

    Research output: Contribution to journalArticle

    HARTE, J. B.; ZABIK, M. E.; OFOLI, R. Y.; MORGAN, R. G. / Ovalbumin thermal Gelation Prediction by Application of Temperature‐Time History.

    In: Journal of Food Science, Vol. 57, No. 5, 1992, p. 1093-1098.

    Research output: Contribution to journalArticle

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    abstract = "A model for characterizing changes in viscosity of soy protein during extrusion was adapted to predict apparent viscosity ratio of gelling ovalbumin. For ovalbumin (87% purity) the temperature time histories of 3,5, and 7% gel formation were determined at 85, 90 and 95°C. A back‐extrusion method was used to determine apparent viscosity ratios during gelation. Activation energy for denaturation/gelation was estimated at 159 kJ/mol. The model parameter a (degree of molecular entanglement) was 0.75, 0.75, and 1.0 for 3, 5, and 7% gels, respectively. Reaction rate constants were similar for samples with different protein concentrations. Maximum apparent viscosity ratio increased as protein concentrations increased. The mathematical model was verified by determining apparent viscosity ratios at 86 and 93°C and water holding at 90°C, resulting in R2‐0.93. This model may be useful in predicting ovalbumin thermal gelation apparent viscosity ratios.",
    keywords = "eggs, modeling thermal history, Ovalbumin, thermal gelation",
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    AU - HARTE,J. B.

    AU - ZABIK,M. E.

    AU - OFOLI,R. Y.

    AU - MORGAN,R. G.

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    N2 - A model for characterizing changes in viscosity of soy protein during extrusion was adapted to predict apparent viscosity ratio of gelling ovalbumin. For ovalbumin (87% purity) the temperature time histories of 3,5, and 7% gel formation were determined at 85, 90 and 95°C. A back‐extrusion method was used to determine apparent viscosity ratios during gelation. Activation energy for denaturation/gelation was estimated at 159 kJ/mol. The model parameter a (degree of molecular entanglement) was 0.75, 0.75, and 1.0 for 3, 5, and 7% gels, respectively. Reaction rate constants were similar for samples with different protein concentrations. Maximum apparent viscosity ratio increased as protein concentrations increased. The mathematical model was verified by determining apparent viscosity ratios at 86 and 93°C and water holding at 90°C, resulting in R2‐0.93. This model may be useful in predicting ovalbumin thermal gelation apparent viscosity ratios.

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