STANDARDIZED FAILURE COMPRESSION TEST OF PROTEIN GELS FROM A COLLABORATIVE STUDY

A failure compression test with a standardized procedure for protein g elation was developed, Using whey protein concentrate, egg white prote in and soy protein isolate as representative proteins, a highly reprod ucible procedure for sample preparation and gel testing was developed after refinements, Gels of varying protein concentrations were prepare d with 0.1M NaCl at pH 7, Force (N) and strain (Delta h/h) at failure were the main parameters measured, Variability of results was found du e to uncontrolled conditions for protein hydration and pH adjustment a nd air incorporation during hydration, After corrective steps to avoid potential errors, the procedure was recommended for a routine analysi s of failure properties of protein gels.