PROGEL AND GEL FORMATION AND REVERSIBILITY OF GELATION OF WHEY, SOYBEAN, AND ALBUMIN PROTEIN GELS
PROGEL AND GEL FORMATION AND REVERSIBILITY OF GELATION OF WHEY, SOYBEAN, AND ALBUMIN PROTEIN GELS
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DOI：
10.1021/jf00122a033
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发表时间：
1984-01-01
影响因子：
6.1
通讯作者：
TUNG, MA
中科院分区：
文献类型：
--
作者：
BEVERIDGE, T;JONES, L;TUNG, MA
动态剪切测量用于通过测量加热和冷却期间储能模量（G“）的变化来确定热生产的白色（EW）、乳清蛋白浓缩物（WPC）和Promine D（PD）凝胶中结构刚性的发展动力学。EW显示出快速和广泛的G“值的发展与加热时间，而G”的发展在WPC要慢得多，不那么广泛。当冷却时，两种蛋白质系统都显示出可逆的冷却设定，其中WPC设定为apprx。是EW的10倍。G“值的热发展可由形式为G”= G“. infin的一阶动力学方程描述。（1-e-kt）。PD凝胶中的G“发展的特征在于在加热应用之前水性悬浮液中存在相当大的弹性，并且在加热应用时G”值快速发展。这种发展不能被描述为一级，并且在PD凝胶样品中没有观察到冷却凝固。扫描电子显微镜显示EW和WPC凝胶组成的网络的球形颗粒明显粘附在一起。PD凝胶由嵌入凝胶基质中的非常大的颗粒组成。
Dynamic shear measurements were used to determine the kinetics of development of structural rigidity in thermally produced egg white (EW), whey protein concentrate (WPC) and Promine D (PD) gels by measuring the change in the storage modulus (G'') during heating and cooling. EW showed rapid and extensive G'' value development with heating time, whereas G'' development in WPC was much slower and less extensive. When cooled, both protein systems showed a reversible cooling set with the WPC set .apprx. 10 times greater than that of EW. Thermal development of G'' values could be described by a first-order kientic equation of the form G'' = G''.infin. (1-e-kt). G'' development in PD gels was characterized by the presence of considerable elasticity in the aqueous suspensions prior to heat application and rapid development of G'' values on heat application. This development could not be described as first order and no cooling set was observed in PD gel samples. Scanning electron microscopy showed EW and WPC gels to consist of a network of spherical particles apparently adhering together. PD gels consisted of very large particles embedded in a gel matrix.