کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
605537 | 880349 | 2008 | 17 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
The only variable in this analysis was the “solvent avidity parameter”, p, defined as the ratio of water to polymer in the (continuous) WPI phase divided by the corresponding ratio for the (dispersed) PCS phase. The best fit was obtained with pâ3.3. This high relative affinity of WPI for water implies restricted swelling of PCS except at low concentrations of either or both components of the mixtures. The changes in Gâ² observed on heating indicated that at high concentrations of WPI separation into a dispersed starch phase in a continuous protein matrix occurred prior to gelatinisation of PCS. At lower concentrations of WPI, however, gelatinisation of PCS was accompanied by large increases in Gâ², indicating formation of a starch network which was then fragmented by gelation of WPI. Fragments of starch network (on the length scale of â¼10-100 μm) embedded in a WPI gel matrix were visualised directly by light microscopy.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 22, Issue 3, May 2008, Pages 468-484
Journal: Food Hydrocolloids - Volume 22, Issue 3, May 2008, Pages 468-484
نویسندگان
Sinead M. Fitzsimons, Daniel M. Mulvihill, Edwin R. Morris,