pH induced aggregation and weak gel formation of whey protein polymers
pH induced aggregation and weak gel formation of whey protein polymers
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DOI：
10.1111/j.1365-2621.2000.tb15969.x
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发表时间：
2000-01-01
影响因子：
3.9
通讯作者：
Foegeding, EA
中科院分区：
文献类型：
--
作者：
Mleko, S;Foegeding, EA
通过将 4% (w/v) 乳清蛋白 (WP) 分离分散体在 pH 8.0 下加热 (80 摄氏度) 15、25、35、45 或 53 分钟形成乳清蛋白聚合物。加热后将分散体的pH值调节至6.0、6.5、7.0、7.5或8.0，并测定流变性能。粘度随着加热时间的增加和 pH 值的降低而增加。在pH 7.0和7.5时，形成具有假塑性和触变流动行为的高粘度分散体，而在pH 6.0和6.5时形成弱凝胶。当温度从 7 摄氏度升高到 25 摄氏度时，pH 诱导的凝胶的储存（弹性）和损失（粘性）模量增加，表明疏水力是凝胶化的原因。
Whey protein polymers were formed by heating (80 degrees C) a 4% (w/v) whey protein (WP) isolate dispersion at pH 8.0 for 15, 25, 35, 45, or 53 min. Dispersions were adjusted to pH 6.0, 6.5, 7.0, 7.5, or 8.0 after heating and the rheological properties were determined. Viscosity increased with increased heating time and decreased pH. At pH 7.0 and 7.5, high-viscosity dispersions with pseudoplastic and thixotropic flow behavior were formed, while weak gels were formed at pH 6.0 and 6.5. The storage (elastic) and loss (viscous) moduli of pH-induced gels increased when temperature was increased from 7 degrees C to 25 degrees C, suggesting that hydrophobic forces are responsible for gelation.