Rheological properties of rennet-induced skim milk gels. 1. Introduction.
Rheological properties of rennet-induced skim milk gels. 1. Introduction.
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发表时间：
1988
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通讯作者：
P. Zoon;T. Vliet;P. Walstra
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作者：
P. Zoon;T. Vliet;P. Walstra
研究了凝乳酶诱导的脱脂乳凝胶这一粘弹性材料在不同条件下的流变性。在凝胶网络的小变形处进行动态和应力松弛实验，而在大变形处进行恒应力(蠕变)实验。由动态模数计算的应力松弛模数与由应力松弛实验确定的应力松弛模数吻合较好，这意味着确定了真实的材料性能。研究了酪蛋白浓度、温度、pH、钙、磷和离子强度等重要参数对凝胶力学性能的影响。结合网络中存在的键类型对结果进行了讨论。特别注意了过程发生的时间尺度，特别是键的松弛。
The rheological properties of rennet-induced skim milk gels, which are viscoelastic materials, were studied under various conditions. Dynamic and stress relaxation experiments were performed at small deformations of the gel network, whereas constant stress (creep) experiments were performed at large deformations. Stress relaxation moduli calculated from the dynamic moduli agreed fairly well with stress relaxation moduli determined by means of stress relaxation experiments, implying that true material properties were determined. The effects of important variables, such as casein concentration, temperature, pH, calcium, phosphorus and ionic strength on the mechanical properties of the gels were studied. The results are discussed in relation to the types of bond present in the network. Special attention was paid to the time scale at which processes, especially relaxation of bonds, occurred.