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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

Puni tekst: hrvatski, pdf (404 KB) str. 67-81 preuzimanja: 1.008* citiraj
APA 6th Edition
Herceg, Z., Krešić, G., Bačić, M. i Juraga, E. (2006). Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom. Mljekarstvo, 56 (1), 67-81. Preuzeto s https://hrcak.srce.hr/477
MLA 8th Edition
Herceg, Zoran, et al. "Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom." Mljekarstvo, vol. 56, br. 1, 2006, str. 67-81. https://hrcak.srce.hr/477. Citirano 24.07.2019.
Chicago 17th Edition
Herceg, Zoran, Greta Krešić, Marija Bačić i Edita Juraga. "Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom." Mljekarstvo 56, br. 1 (2006): 67-81. https://hrcak.srce.hr/477
Harvard
Herceg, Z., et al. (2006). 'Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom', Mljekarstvo, 56(1), str. 67-81. Preuzeto s: https://hrcak.srce.hr/477 (Datum pristupa: 24.07.2019.)
Vancouver
Herceg Z, Krešić G, Bačić M, Juraga E. Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom. Mljekarstvo [Internet]. 2006 [pristupljeno 24.07.2019.];56(1):67-81. Dostupno na: https://hrcak.srce.hr/477
IEEE
Z. Herceg, G. Krešić, M. Bačić i E. Juraga, "Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom", Mljekarstvo, vol.56, br. 1, str. 67-81, 2006. [Online]. Dostupno na: https://hrcak.srce.hr/477. [Citirano: 24.07.2019.]

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
https://hrcak.srce.hr/477

[hrvatski]

Posjeta: 1.483 *