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Original scientific paper

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

Fulltext: croatian, pdf (404 KB) pages 67-81 downloads: 1.021* cite
APA 6th Edition
Herceg, Z., Krešić, G., Bačić, M. & Juraga, E. (2006). Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom. Mljekarstvo, 56 (1), 67-81. Retrieved from 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, no. 1, 2006, pp. 67-81. https://hrcak.srce.hr/477. Accessed 22 Nov. 2019.
Chicago 17th Edition
Herceg, Zoran, Greta Krešić, Marija Bačić and Edita Juraga. "Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom." Mljekarstvo 56, no. 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), pp. 67-81. Available at: https://hrcak.srce.hr/477 (Accessed 22 November 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 [cited 2019 November 22];56(1):67-81. Available from: https://hrcak.srce.hr/477
IEEE
Z. Herceg, G. Krešić, M. Bačić and E. Juraga, "Reološka i termofizička svojstva modelnih sustava karagenana i β-laktoglobulina tretiranih visokim hidrostatskim tlakom", Mljekarstvo, vol.56, no. 1, pp. 67-81, 2006. [Online]. Available: https://hrcak.srce.hr/477. [Accessed: 22 November 2019]

Abstracts
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.

Keywords
igh hydrostatic pressure; β-lactoglobulin; rheological properties; thermophysical properties; carragenan

Hrčak ID: 477

URI
https://hrcak.srce.hr/477

[croatian]

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