Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5329
Título: Avaliação das propriedade gelificantes e emulsionantes de misturas de proteinas vegetais
Autor: Tomé, Ana Sofia Araújo
Orientador: Sousa, Isabel Maria Nunes de
Martins, Maria Luísa Louro
Palavras-chave: cape-hake byproducts
recovered proteins
pea proteins
gels
emulsions
texture
rheological properties
sensory evaluation
salad dressings
Data de Defesa: 2012
Editora: ISA/UTL
Citação: Tomé, A.S.A. - Avaliação das propriedade gelificantes e emulsionantes de misturas de proteinas vegetais. Lisboa: ISA, 2012, 89 p.
Resumo: In present work fish proteins from Cape-hake by-products were recovered using alkaline solubilization followed by precipitation at the isoelectric point. Mixtures of these proteins (PRP) and pea proteins (PE) were used to produce gels and emulsions. Functional and nutrition aspects, colour, texture and rheological properties of these gels and emulsions were studied. The gels and emulsions prepared with different protein mixtures presented high whiteness values. The firmness of gels increased with increasing levels of PRP in mixtures. A gel network was rapidly formed upon heating (20 to 90 ºC) and reinforced when cooling down to 5 ºC. Mechanical spectra obtained for gels with different mixtures showed typical patterns of weak gels. Storage modulus (G’) and loss modulus (G’’) increased with PRP concentrations which correspond to more structured systems. Mechanical spectra for emulsions prepared with mixtures of PRP and PE (pH 7,0 and 3,8) are typical of protein-stabilized emulsions in which G’ is higher than G’’ in the frequency range studied. For all emulsions studied, a clear shear-thinning behaviour was noticed upon flow at steady shear. In sensory analysis, the global appreciation of the salad dressings prepared with the different mixtures of PRP and PE was very satisfactory
Descrição: Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/5329
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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