Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8890982 | LWT - Food Science and Technology | 2018 | 6 Pages |
Abstract
The purpose of this research was to evaluate the influence of particle size distribution, pH (5.0-9.0), concentration (1-15â¯g/100â¯g.) and temperature (5-60â¯Â°C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0-6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0-9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8â¯g/100â¯g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20â¯kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pHâ¯>â¯4.5 in ultrapure water.
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Authors
Karina G. Loria, Jimena C. Aragón, SofÃa M. Torregiani, Ana M.R. Pilosof, MarÃa E. FarÃas,