乙醇
化学
乳清蛋白
流变学
微观结构
化学工程
酒
分离乳清蛋白粉
钠
β-乳球蛋白
弹性模量
氢键
多孔性
动态力学分析
色谱法
有机化学
材料科学
分子
结晶学
聚合物
复合材料
工程类
作者
Marios Andreadis,Thomas Moschakis
标识
DOI:10.1016/j.foodhyd.2022.107985
摘要
The heat-induced gelation of whey proteins in the presence of sodium chloride (0–300 mM) and ethanol (0–70.0% w/w) has been investigated by confocal microscopy, texture analysis and rheology. In the presence of NaCl, the alcohol-induced gels had a low porosity and formed a “particulate” network, as evidenced by confocal microscopy. Even 1% of ethanol was able to form very elastic gels, to increase their rigidity 3 times, while the presence of 10% ethanol increased the storage modulus considerably compared to the native proteins without ethanol. The substantial effect of alcohol on gel stiffness was ascribed to non-covalent interactions (mainly hydrogen bonding) as well as to intra- and intermolecular disulfide linkages. The type of forces that prevailed were dependent on the ethanol content. Generally, the synergistic effect of ethanol, heating, and NaCl on the mechanical and microstructural properties of whey protein isolate gels might have useful implications for the development of new food products with various functionalities.
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