MICROCENTRIFUGE-BASED METHOD FOR MEASURING WATER-HOLDING OF PROTEIN GELS

A method developed to measure water-holding properties of protein gels provides high precision and expanded analysis. A cylindrical gel samp le was placed in an inner cell (which at its base contained a filter m embrane) of a commercial microfiltration unit. The unit was then spun in a horizontal rotor microcentrifuge. Rates of water loss and degree of compression were determined. The rate of water loss could be modele d as the summation of two exponential decay functions. Degree of compr ession correlated with held-water. Gel rehydration ability and microst ructure were used to study effects of centrifugal compression on gel s tructure.