MICROSTRUCTURE OF MIXED GELATIN-EGG WHITE GELS - IMPACT ON RHEOLOGY AND APPLICATION TO MICROPARTICULATION

被引：15

作者：

ZIEGLER, GR

机构：

[1] Department of Food Science, Pennsylvania State University, University Park, Pennsylvania

来源：

BIOTECHNOLOGY PROGRESS | 1991年 / 7卷 / 03期

关键词：

D O I：

10.1021/bp00009a013

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The microstructure of mixed gelatin-egg white gels was examined by using both light and electron microscopy. Interpenetrating polymer network morphology was observed in mixed gels that were macroscopically single-phase systems. For two-phase gels, phase volumes were determined by optical image analysis and used to predict the composite shear modulus. Rheological properties were related to observable changes in the gel microstructure. For systems containing 5.6% egg white protein and greater than 5% gelatin, the dispersed egg white phase formed capsules of roughly 1-2-mu-m in diameter, with a dense outer coat and a less dense interior containing voids. From this, a method for the microparticulation of proteins based on aqueous phase partitioning was developed.

引用

页码：283 / 287

页数：5

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