Vliv přídavku sušeného odstředěného mléka na reologické vlastnosti gelu koncentrátu syrovátkových bílkovin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00017946" target="_blank" >RIV/60461373:22330/06:00017946 - 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 skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate.

Popis výsledku v původním jazyce

The heat-induced gelation of the solution of commercial whey protein concentrate (WPC, 65.0 % protein, Promil, Nový Bydžov, CZ) was characterised by using of small amplitude oscillatory shear rheology (SAOS) and the influence of skim milk powder addition(SMP) was investigated at pH 6.0. Rheological properties of blends of WPC solutions (total solids from 2.5 to 20 % (w/w)) and SMP (added at range from 0 to 15 %) were observed during heating from 20 to 80 °C (20 min), holding for 60 min at 80 °C and during cooling to 20°C (120 min). The formation of heat-set gels was observed for overall protein content above 5 % in a short time after temperature reached 80 °C (up to 3 minutes). Blends with WPC content of 20 % gelled already at temperatures higher than75 °C. The storage modulus of gel increased with both WPC and SMP content. The dependence of G' of gel with the same SMP addition on whey protein content exhibited the power-law behaviour. Casein addition increased constant of power func

Název v anglickém jazyce

Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate.

Popis výsledku anglicky

The heat-induced gelation of the solution of commercial whey protein concentrate (WPC, 65.0 % protein, Promil, Nový Bydžov, CZ) was characterised by using of small amplitude oscillatory shear rheology (SAOS) and the influence of skim milk powder addition(SMP) was investigated at pH 6.0. Rheological properties of blends of WPC solutions (total solids from 2.5 to 20 % (w/w)) and SMP (added at range from 0 to 15 %) were observed during heating from 20 to 80 °C (20 min), holding for 60 min at 80 °C and during cooling to 20°C (120 min). The formation of heat-set gels was observed for overall protein content above 5 % in a short time after temperature reached 80 °C (up to 3 minutes). Blends with WPC content of 20 % gelled already at temperatures higher than75 °C. The storage modulus of gel increased with both WPC and SMP content. The dependence of G' of gel with the same SMP addition on whey protein content exhibited the power-law behaviour. Casein addition increased constant of power func

Druh

D - Stať ve sborníku

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

2006

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceesings of the 4th International Symposium on Food Rheology and Structure

ISBN

3-905609-28-8

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

619-620

Název nakladatele

ETH Zurich

Místo vydání

Zurich

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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