Izvorni znanstveni članak
Rheological and thermophysical properties of carragenan and β-lactoglobulin model systems treated with high hydrostatic pressure
Zoran Herceg
; Laboratorij za procesno-prehrambeno inženjerstvo, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Greta Krešić
Marija Bačić
Edita Juraga
Sažetak
The aim of this paper is to examine the influence of high hydrostatic pressure treatment on the rheological and thermophisical properties of β-lactoglobulin and carragenan model systems. Suspensions of β-lactoglobulin were treated with a high hydrostatic pressure in a range of 300 to 600 MPa. Holding period was 5 and 10 minutes. Measurements were performed using rotational viscosimeter Rheometric Scientific RM-180 at 20 oC. The rheological parameters were determined by the Ostwald de Waele law. The results of the investigation have shown that all investigated systems are non-Newtonian – pseudoplastic. All samples treated with high hydrostatic pressure have changed rheological characteristics. The extent of protein denaturation was proportional to the intensity of applied pressure and holding time. The phase transition temperatures were determined by differential thermal analysis (DTA). High pressure treatment caused depression of freezing point and melting point, respectively. Carragenan acts as a crioprotectant.
Ključne riječi
igh hydrostatic pressure; β-lactoglobulin; rheological properties; thermophysical properties; carragenan
Hrčak ID:
477
URI
Datum izdavanja:
10.3.2006.
Posjeta: 3.023 *