Influence of protein concentration on rheological properties of carrageenan gels in milk.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012812" target="_blank" >RIV/60461373:22330/04:00012812 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of protein concentration on rheological properties of carrageenan gels in milk.

Popis výsledku v původním jazyce

The influence of milk protein concentration on the rheological properties of carrageenan (0.1-0.5%) in permeate (0% casein) and in retentate (2.7-8.3% casein) was studied. The permeate and retentate were prepared via ultrafiltration of homogenized milk (amount of fat 1.6%). The viscoelastic properties were determined by dynamic oscillating rheometry, and by measuring fracture gel strength and fracture depth of formed gels by penetration. Low concentrations of carrageenan in permeate formed very weak gels with low storage modulus G0 and high phase shift angle d: Storage modulus G0 showed a linear dependence on the concentration of carrageenan and a quadratic dependence on the protein concentration, with some deviation at the highest casein and carrageenan content, respectively. Phase shift angle decreased in the presence of milk proteins (to tan d 0.12). The fracture gel strength increased and fracture depth decreased as the concentration of carrageenan was increased.

Název v anglickém jazyce

Influence of protein concentration on rheological properties of carrageenan gels in milk.

Popis výsledku anglicky

The influence of milk protein concentration on the rheological properties of carrageenan (0.1-0.5%) in permeate (0% casein) and in retentate (2.7-8.3% casein) was studied. The permeate and retentate were prepared via ultrafiltration of homogenized milk (amount of fat 1.6%). The viscoelastic properties were determined by dynamic oscillating rheometry, and by measuring fracture gel strength and fracture depth of formed gels by penetration. Low concentrations of carrageenan in permeate formed very weak gels with low storage modulus G0 and high phase shift angle d: Storage modulus G0 showed a linear dependence on the concentration of carrageenan and a quadratic dependence on the protein concentration, with some deviation at the highest casein and carrageenan content, respectively. Phase shift angle decreased in the presence of milk proteins (to tan d 0.12). The fracture gel strength increased and fracture depth decreased as the concentration of carrageenan was increased.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

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Svazek periodika

14

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

7

Strana od-do

337-343

Kód UT WoS článku

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EID výsledku v databázi Scopus

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