溶解度
钙
静水压力
化学工程
高压
流体静力平衡
化学
理论(学习稳定性)
色谱法
材料科学
有机化学
热力学
计算机科学
工程类
量子力学
机器学习
物理
作者
Daniel Saalfeld,Ina Riegel,Ulrich Kulozik,Ronald Gebhardt
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2015-06-08
卷期号:4 (2): 229-239
被引量:4
摘要
Stability, aggregation and gelation of β-Lactoglobulin are affected by high pressure and salts of the Hofmeister series. Little is known about their combined effects on structure formation processes of β-Lactoglobulin, mainly because many salts of the series are not suitable for use in food. Here, we investigate the effect of calcium salts on the strength of pressure-induced gels, inspired by the fact that high pressure and salts change the water structure in a similar way. We find that the larger the applied pressures, the higher the strength of the gels. In addition to pressure, there is a significant influence by the type of anions and the amount of added calcium salts. Gel strength increases in the order CaCl2 < Ca (NO3)2 < CaI2. This trend correlates with the position of the salts in the Hofmeister series. The results are explained by analogy with the thermal aggregate formation by taking reaction rates for unfolding and aggregation, as well as specific/non-specific salts effect into consideration.
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