THEORETICAL AND EXPERIMENTAL-STUDY OF THE FRACTAL NATURE OF THE STRUCTURE OF CASEIN GELS
THEORETICAL AND EXPERIMENTAL-STUDY OF THE FRACTAL NATURE OF THE STRUCTURE OF CASEIN GELS
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DOI：
10.1039/f19898503359
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发表时间：
1989-10-01
期刊：
影响因子：
--
通讯作者：
WALSTRA, P
中科院分区：
文献类型：
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作者：
BREMER, LGB;VANVLIET, T;WALSTRA, P
酪蛋白凝胶由酪蛋白胶束聚集形成的颗粒状无序结构组成。聚集导致分形性质的絮凝物，其一旦占据总体积就形成凝胶。利用分形几何的概念建立了描述凝胶形成和结构的模型。从这个模型推导出的参数进行了比较与有关的结构和相关性能的实验结果。该模型是在良好的协议与渗透性的流变学性质，如凝胶的储能模量，对酪蛋白的体积分数的依赖性，并与波长上的凝胶的浊度的依赖性。结果表明，酸性酪蛋白凝胶可以很好地描述为分形维数D为2.3的分形簇的集合。凝乳酶诱导的酪蛋白凝胶似乎失去了他们的分形行为，由于微脱水。因此，该模型对后者凝胶不完全有效。
Casein gels consist of particulate disordered structures, formed by aggregation of casein micelles. The aggregation leads to flocs of a fractal nature, which form a gel as soon as they occupy the total volume. A model was developed to describe gel formation and structure using the concept of fractal geometry. Parameters derived from this model were compared with experimental results concerning the structure and related properties. The model was in good agreement with the dependence of the permeability of rheological properties, such as the storage modulus of the gels, on the volume fraction of casein, and with the dependence of the turbidity of the gel on wavelength. It is shown that acid casein gels can be described very well as a collection of fractal clusters with a fractal dimensionality D, of 2.3. Rennet-induced casein gels appeared to lose their fractal behaviour due to microsyneresis. Consequently, the model was not fully valid for the latter gels.