Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels
Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels
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DOI：
10.1016/s0927-7765(98)00091-5
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发表时间：
1999-01-15
影响因子：
5.8
通讯作者：
Dickinson, E
中科院分区：
文献类型：
--
作者：
Chen, JS;Dickinson, E
用受控应力流变仪研究了含有活性和非活性填料颗粒的热定型乳清蛋白凝胶的小变形和大变形流变特性。结果表明，具有相似储存模数的纯蛋白质凝胶和乳胶凝胶对凝胶网络的贡献有很大不同。含有非活性填料的乳胶体，在剪切应力的作用下，由于“光滑”液滴表面的能量耗散，具有较大的相角。热固性蛋白质凝胶的大变形流变性介于生物聚合物熵凝胶和颗粒凝胶之间。含有活性或非活性填料的乳胶凝胶的行为更像典型的颗粒凝胶体系。(C)1999 Elsevier Science B.V.保留所有权利。
Small-deformation and large-deformation rheological properties of heat-set whey protein emulsion gels containing active and inactive filler particles have been investigated using a controlled stress rheometer. The results suggest that the contributions to the gel network are quite different for pure protein gels and emulsion gels having similar storage moduli. An emulsion gel containing inactive filler has a larger phase angle due to the energy dissipation at the 'slippery' droplet surface under the influence of the applied shear stress. The large-deformation rheology of the heat-set protein gel has behaviour intermediate between that for an entropic biopolymer gel and that for a particle gel. Emulsion gels containing active or inactive fillers behave more like typical particle gel systems. (C) 1999 Elsevier Science B.V. All rights reserved.