WHEY-PROTEIN GELS - FRACTURE-STRESS AND STRAIN AND RELATED MICROSTRUCTURAL PROPERTIES

被引：26

作者：

BOTTCHER, SR

FOEGEDING, EA

机构：

[1] Southeast Dairy Foods Research Center, North Carolina State University, Department of Food Science, Raleigh, North Carolina, 27695-7624

来源：

FOOD HYDROCOLLOIDS | 1994年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(09)80037-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The fracture properties of the true shear stress and true shear strain of whey protein isolate (WPI) gels were adjusted to targeted values by varying protein. sodium chloride and calcium chloride concentrations. Changes in stress and strain were varied independently and related to the microstructural properties of area fraction, surface volume, chord length distribution. mean volume weighted diameter and fractal dimension using a face-centered cube statistical design. Light and scanning electron micrographs revealed no overall relationship among fracture properties and microstructure. However surface volume and fractal dimension differed due to type of mineral present. These properties differentiated fine-stranded and particulate gels. It was concluded that identical fracture properties can be produced in fine-stranded and particulate gels.

引用

页码：113 / 123

页数：11

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