The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels
The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels
复制标题
添加亚麻籽胶对亚麻籽胶-酪蛋白混合凝胶流变行为的影响
DOI：
10.1016/j.carbpol.2012.01.083
复制
发表时间：
2012-05-16
影响因子：
11.2
通讯作者：
Adhikari, Benu
中科院分区：
文献类型：
--
作者：
Li, Xin-yu;Li, Dong;Adhikari, Benu
采用小振幅振荡剪切和稳态剪切两种方法研究了添加亚麻籽胶对亚麻籽胶-酪蛋白混合凝胶（亚麻籽胶浓度：0.1- 0.5%，w/w和酪蛋白浓度：15- 23%，w/w）流变学性质的影响。结果表明，随着亚麻籽胶浓度的增加，亚麻籽胶的贮存模量（G '）和损耗模量（G“”）增加。实验测定的G'和G "值均符合幂律模型。亚麻籽胶的加入增加了幂律常数（K'和K“），同时频率指数（n'和n”）降低。亚麻籽胶-酪蛋白混合凝胶的G '、G“随着温度的升高而降低。胶凝温度随亚麻籽胶浓度的增加而线性增加。随着亚麻籽胶和酪蛋白浓度的增加，表观粘度增加，也符合幂律模型。(C)2012爱思唯尔有限公司保留所有权利。
The effect of addition of flaxseed gum on the theological properties of mixed flaxseed gum-casein gels (flaxseed gum concentration: 0.1-0.5%, w/w and casein concentration: 15-23%, w/w) was studied using both small amplitude oscillatory and steady shear measurements. It was found that the storage (G') and loss (G '') moduli increased with the increase in the flaxseed gum concentration. Both the experimentally determined G' and G '' values were fitted well by Power Law model. The addition of flaxseed gum increased the Power Law constants (K' and K '') at the same time the frequency exponents (n' and n '') decreased. The G', G '' of the mixed flaxseed gum-casein gels decreased with increase in temperature. The gelling temperature was found to increase linearly with the increase in flaxseed gum concentration. The apparent viscosities increased with increase in the flaxseed gum and casein concentrations, and were also fitted well by Power Law model. (C) 2012 Elsevier Ltd. All rights reserved.