化学
钙
乳清蛋白
乳糖
变性(裂变材料)
粒径
剪切速率
色谱法
化学工程
生物化学
流变学
核化学
有机化学
材料科学
物理化学
工程类
复合材料
作者
T. Spiegel,Manfred Huss
标识
DOI:10.1046/j.1365-2621.2002.00612.x
摘要
The effects of pH‐value and a reduction in calcium content on the kinetics of whey protein denaturation and the aggregation behaviour, under shear in a scraped surface heat exchanger, were examined. The denaturation rate of β‐lactoglobulin at 80 °C is considerably retarded as the pH‐value decreases from pH 6.7 to 4.5. Aggregates which are produced under shear between pH 4 and 5.5 reveal a small particle size (<5 μm) irrespective of the lactose content and the heating temperature. This is attributed to the low reactivity of the thiol groups and the small net charge of the proteins in this pH‐range. At a reduced calcium concentration the heat‐ and shear‐treatment resulted in a gritty structure with large rubber‐like particles. These are not to be taken as primary whey protein aggregates but as fragments of a fine‐stranded gel.
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