WHEY-PROTEIN GELS - FRACTURE-STRESS AND STRAIN AND RELATED MICROSTRUCTURAL PROPERTIES

The fracture properties of the true shear stress and true shear strain of whey protein isolate (WPI) gels were adjusted to targeted values b y varying protein. sodium chloride and calcium chloride concentrations . Changes in stress and strain were varied independently and related t o the microstructural properties of area fraction, surface volume, cho rd length distribution. mean volume weighted diameter and fractal dime nsion using a face-centered cube statistical design. Light and scannin g electron micrographs revealed no overall relationship among fracture properties and microstructure. However surface volume and fractal dim ension differed due to type of mineral present. These properties diffe rentiated fine-stranded and particulate gels. It was concluded that id entical fracture properties can be produced in fine-stranded and parti culate gels.