Investigating Textural properties for a mixture of whey proteins and isolated rice bran proteins

in this research gel structure formation process, whey proteins and isolated rice bran proteins mixture textural properties and gel structure was subjected to intensive research. Gel formation ability, ab andazi, pH and also textural properties including rigidity, stickiness, Springiness and adherence for Mentioned protein mixture prepared in various proportions of 1:2 , 1:5 , 1:10 and different concentrations of 1:5 and 1:10 was investigated in 3 identical experiments. Obtained data were analyzed by ANOVA) analysis of variance, a statistical method in which the variation in a set of observations is divided into distinct components) in 5% probability level. Results indicated that adding whey proteins to rice bran proteins has Synergistic effect on gel structure and has strengthened active complex structure. Best influential interaction between these two proteins was observed at 1:5 and 1:10 proportions of whey to rice bran proteins, which 1:10 ratio could be considered as optimized proportion.In fact ,the results indicate that a proper of 1:10 ratio can be used as gel formation in the formulation of food offered.