Rheological characterization of a gel formed during extensive enzymatic hydrolysis

被引：97

作者：

Doucet, D ^{[1
]}

Gauthier, SF ^{[1
]}

Foegeding, EA ^{[1
]}

机构：

[1] Univ Laval, Fac Sci Agr & Alimentat, Ctr REch Sci & Technol Lait STELA, Quebec City, PQ G1K 7P4, Canada

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 05期

关键词：

whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology;

D O I：

10.1111/j.1365-2621.2001.tb04626.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Extensive hydrolysis of whey protein isolate (WPI) by Alcalase 2.4L(R) caused a dramatic increase in turbidity and viscosity. A gel was formed after the degree of hydrolysis was greater than or equal to 18%, coinciding with < 16% <beta>-lactoglobulin and < 4% <alpha>-lactalbumin remaining unhydrolyzed. Heat-induced and enzyme-induced WPI gels were compared. Frequency and strain dependence indicated that both gels could be considered as strong, physical gels.

引用

页码：711 / 715

页数：5

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