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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Rheology of protein gels synthesized through a combined enzymatic and heat treatment method
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Rheology of protein gels synthesized through a combined enzymatic and heat treatment method

机译：通过酶促和热处理相结合合成的蛋白质凝胶的流变学

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Whey protein gets prepared under acidic conditions (pH < 4.6) remain largely unutilized because of their weak and brittle nature in contrast to the favorable elastic gels produced at neutral or basic conditions. However, such usage is important, as low pH food products are desirable due to their shelf stability and less stringent sterilization processes. In this study, we use a two-step process involving enzyme followed by heat treatment to produce whey protein gels at low pH (4.0). Dynamic theological measurements reveal that the gel elastic modulus and yield stress increase substantially when heat treatment is supplemented with enzyme treatment. Both the elastic modulus and yield stress increase with increasing enzyme concentration or treatment time. In contrast, the dynamic yield strain decreases with enzyme concentration but increases with time of enzyme treatment. These results are explained in terms of the enzyme treatment time affecting the diffusion of the enzyme within the gel. This in turn leads to two types of gel microstructure at short and long enzyme treatment times, with the extent of enzyme diffusion modulating the structure at intermediate times. (C) 2002 Published by Elsevier Science B.V. [References: 37]
机译：与在中性或碱性条件下产生的良好弹性凝胶相反，在酸性条件下（pH <4.​​6）制备的乳清蛋白由于其弱而脆的性质而在很大程度上未被利用。但是，这样的用法很重要，因为低pH值的食品由于其货架稳定性和较不严格的灭菌过程而很理想。在这项研究中，我们使用一个包括酶的两步过程，然后进行热处理以在低pH（4.0）下生产乳清蛋白凝胶。动态神学测量表明，当热处理加酶处理后，凝胶弹性模量和屈服应力显着增加。弹性模量和屈服应力都随着酶浓度或处理时间的增加而增加。相反，动态屈服应变随酶浓度而降低，但随酶处理时间而增加。这些结果以影响凝胶内酶扩散的酶处理时间来解释。这继而在短和长的酶处理时间导致两种类型的凝胶微结构，其中酶扩散的程度在中间时间调节结构。 （C）2002由Elsevier Science B.V.出版[参考：37]

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