...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of texture studies >RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS
【24h】

RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS

机译：酸诱导的酪蛋白酸钠稳定的乳液的流变学

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The storage modulus G', loss modulus G”, and phase angle Δ of acidinduced sodium caseinate emulsion gels were measured at 25C for a certain period of time after the addition of glucono-Δ-lactone (GDL). Comparison between pure protein gels and emulsion gels revealed that the presence of emulsion droplets greatly enhanced the gel strength. Acidification by mixing an emulsion with a GDL solution caused immediate gelation but the emulsion gel had similar mechanical properties to the gel formed by direct addition of GDL granules. The viscoelasticity of the gel was strongly related to the pH value of the system. There was no evidence for a three-dimensional network when the pH value was higher than 5.8 or lower than 3.2. The largest storage and loss moduli were observed for gels formed at pH values near the isoelectric point of sodium caseinate (pH 4.6). Rheological differences for gels made at different pH values became distinguishable at low frequencies, where a much smaller phase angle was determined for a gel made at a pH value below the isoelectric point. Partial recovery of the three-dimensional gel network was observed for disrupted gels formed at a pH near the isoelectric point.
机译：加入葡萄糖酸-Δ-内酯（GDL）后，在25℃下测定酸诱导的酪蛋白酸钠乳剂凝胶的储能模量G'，损耗模量G”和相角Δ。纯蛋白凝胶和乳液凝胶之间的比较表明，乳液液滴的存在大大增强了凝胶强度。通过将乳液与GDL溶液混合进行酸化会立即凝胶化，但乳液凝胶的机械性能与直接添加GDL颗粒形成的凝胶相似。凝胶的粘弹性与系统的pH值密切相关。当pH值高于5.8或低于3.2时，没有三维网络的证据。对于在接近酪蛋白酸钠等电点（pH 4.6）的pH值下形成的凝胶，观察到最大的储能和模量损失。在低频下，在不同pH值下制得的凝胶的流变学差异变得明显，其中在pH值低于等电点下制得的凝胶的相角小得多。对于在等电点附近的pH值形成的破坏的凝胶，观察到三维凝胶网络的部分恢复。

著录项

  • 来源
    《Journal of texture studies》 |1999年第4期|377-396|共20页
  • 作者

    JIANSHE CHEN; ERIC DICKINSON; MATTHEW EDWARDS;

  • 作者单位

    Procter Department of Food Science University of Leeds Leeds LS2 9JT UK;

    Procter Department of Food Science University of Leeds Leeds LS2 9JT UK;

    Procter Department of Food Science University of Leeds Leeds LS2 9JT UK;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号