کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
605422 | 880345 | 2008 | 14 صفحه PDF | دانلود رایگان |
Concentrated calcium caseinate (Ca-caseinate) in the presence of palm fat forms hierarchical fibrous materials after enzymatic crosslinking under well-defined deformation. The presence of fat induces the protein fibers to be arranged in bundles of ∼200 fibers, separated by layers that are concentrated in fat. We investigated the effect of shear rate; shear time and protein concentration on the formation of fibrous materials in the two-phase protein–fat system. The ratio between crosslinking rate and shear rate determined whether a fibrous structure was formed or not, indicating a subtle interplay between material properties and process conditions. Prolonged shear time influenced the transition from fibrous materials into damaged structures accompanied by syneresis. The experimental results are concluded in a generalized diagram, which provides an initial explanation of the structural transitions induced by solidification and shear.
Journal: Food Hydrocolloids - Volume 22, Issue 4, June 2008, Pages 587–600