Influence of sugars on high-pressure induced gelation of skim milk dispersions

被引：39

作者：

Abbasi, S ^{[1
]}

Dickinson, E ^{[1
]}

机构：

[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD HYDROCOLLOIDS | 2001年 / 15卷 / 03期

关键词：

D O I：

10.1016/S0268-005X(01)00019-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

High-pressure treatment (greater than or equal to 500 MPa) of a skim milk powder dispersion leads to stable gel formation in the presence of added sucrose, glucose or fructose. At each milk protein concentration (down to similar to2 wt% micellar casein), the sol-gel phase diagram defines the critical sugar concentration required for pressure-induced gelation. Surprisingly, once the total sugar content exceeds 45-50 wt%, the gelation becomes inhibited again. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：315 / 319

页数：5

共 19 条

[1]

Rheology and flocculation of high-pressure-treated β-lactoglobulin-stabilized emulsions:: Comparison with thermal treatment [J].