Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing
Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing
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DOI：
10.1016/j.foodchem.2014.01.097
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发表时间：
2014-08-01
期刊：
影响因子：
8.8
通讯作者：
Kasapis, Stefan
中科院分区：
文献类型：
--
作者：
Devi, Anastasia Fitria;Buckow, Roman;Kasapis, Stefan
高压处理（HPP）可以诱导大分子结构的发展，这是不同于那些常规的热处理。在存在和不存在5%w/w明胶的情况下，在600 MPa和5或30 ℃（初始样品温度）下HPP 15分钟后，检查乳清蛋白（5- 20%w/w）的甘精酶性质。压力处理的混合凝胶的储能模量（C）值低于在80 ℃下热处理的对应物的储能模量（C）值。在溶液状态下进行HPP的混合体系比以凝胶形式进行HPP的混合体系具有更高的G'。G'在加压混合溶液中的冷却曲线与明胶溶液的冷却曲线相似，这表明HPP导致高度的明胶连续性。共聚焦图像证实，明胶是连续相，而乳清蛋白聚集在不连续的夹杂物内的加压混合系统。(C)2014由Elsevier Ltd.出版
High pressure processing (HPP) can induce structure development in macromolecules which are distinct from those of conventional thermal treatments. Gelation properties of whey protein (5-20% w/w) upon 15 min HPP at 600 MPa and 5 or 30 C (initial sample temperatures) were examined in the presence and absence of 5% w/w gelatin. The values of storage modulus (C) in pressure treated mixed gels were below those of their counterparts thermally treated at 80 C. Mixed systems subjected to HPP in the solution state possessed higher G' than the mixed systems subjected to HPP in the form of gels. The cooling profile of G' in pressurised mixed solutions was similar to that of the gelatin solution, which indicates that HPP resulted in a high degree of gelatin continuity. Confocal images confirmed that gelatin was the continuous phase whilst whey protein aggregated in discontinuous inclusions within the pressurised mixed systems. (C) 2014 Published by Elsevier Ltd.