Heat-set whey protein emulsion gels: Role of active and inactive filler particles
Heat-set whey protein emulsion gels: Role of active and inactive filler particles
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DOI：
10.1080/01932699908943787
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发表时间：
1999-01-01
影响因子：
2.2
通讯作者：
Chen, JS
中科院分区：
文献类型：
--
作者：
Dickinson, E;Chen, JS
使用可控应力流变仪研究了含有活性填料（蛋白质覆盖的液滴）和非活性填料（表面活性剂覆盖的液滴）的热固化乳清蛋白乳液凝胶在小变形和大变形下的粘弹性特性。数据报告为蛋白质浓度、油体积分数和平均乳滴大小的函数。活性填料提高凝胶强度，而非活性填料降低凝胶强度，蛋白质凝胶基质的弹性模量越高，活性填料的作用越小，而非活性填料的作用越大（反之亦然）。较高的油体积分数和减小的颗粒尺寸都增强了填料的效果。热固蛋白凝胶或含20 vol%油的热固乳液凝胶的大变形行为在性质上是熵的，而填料含量较高的乳液凝胶的行为更像典型的焓粒子凝胶。
Viscoelastic properties of heat-set whey protein emulsion gels containing active filler (protein-covered droplets) and inactive filler (surfactant-covered droplets) have been investigated at small and large deformations using a controlled stress rheometer. Data are reported as a function of protein concentration, oil volume fraction, and average emulsion droplet size. The active filler enhances the gel strength, whereas the inactive filler reduces the gel strength, The higher the elastic modulus of the protein gel matrix, the less the effect of the active filler, but the greater the effect of the inactive filler (and vice versa). Higher oil volume fraction and reduced particle size both intensify the effect of the filler. The large deformation behaviour of a heat-set protein gel or a heat-set emulsion gel containing up to 20 vol% oil is entropic in character, whereas an emulsion gel of higher filler content behaves more like a typical enthalpic particle gel.