Mechanical properties of heat-set gels structured by lupin protein isolate

These data refer to the master’s thesis entitled Heat-set and cold-set gels structured by lupin protein isolate, defended on March 10, 2025, at the School of Food Engineering, University of Campinas. The study evaluated the mechanical properties and in vitro protein digestibility of heat-set gels prepared at four different protein concentrations, structured with lupin protein isolate. The presented data correspond to frequency sweeps performed on the gel samples using a TA Instruments rheometer.

本数据集来源于2025年3月10日于坎皮纳斯大学食品工程学院答辩的硕士学位论文《羽扇豆分离蛋白构建的热凝与冷凝凝胶》。该研究以羽扇豆分离蛋白为原料制备热凝凝胶，设置四种不同蛋白浓度，对其力学性能与体外蛋白质消化率进行了评估。本数据集呈现的数据为使用TA仪器（TA Instruments）流变仪对凝胶样品开展频率扫描测试所得的结果。