VISCOELASTIC PROPERTIES OF WHEY-PROTEIN GELS - MECHANICAL MODEL AND EFFECTS OF PROTEIN-CONCENTRATION ON CREEP

被引：42

作者：

KATSUTA, K ^{[1
]}

RECTOR, D ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06799.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The creep behavior of gels made using different concentrations of whey protein isolate (WPI, >95% protein) was systematically determined. The creep curves of these gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The concentration and temperature dependence of each viscoelastic constant were examined and the data are discussed in terms of mechanisms involved in gel network structure. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：516 / 521

页数：6

共 50 条

[1] PROGEL AND GEL FORMATION AND REVERSIBILITY OF GELATION OF WHEY, SOYBEAN, AND ALBUMIN PROTEIN GELS [J].