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Plastein gels from partial hydrolysate of field bean protein isolate part 2. rheological properties of plastein gels by addition of starch



Plastein gels from partial hydrolysate of field bean protein isolate part 2. rheological properties of plastein gels by addition of starch



Nahrung 32(8): 737-741



The rheological behaviour of plastein gels of a field-bean protein isolate was investigated. The flow curves of the gels fulfill the equation of Bingham. They are nearly linear and have a so-called yield value. With a constant rate of shear the viscosity of the gels decreases more rapidly and the viscosity at the end is smaller, when the gels have been formed in the presence of starch. The diminution (reduction) of the gel-forming forces produced by the polar starch also changes the flow behaviour. Starch-containing gels show pseudoplastic flow.

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Accession: 007662700

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