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Rheological properties of whey proteins concentrate before and after tribomechanical micronization

Zoran Herceg ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Vesna Lelas
Suzana Rimac

Puni tekst: engleski, pdf (71 KB) str. 105-118 preuzimanja: 842* citiraj
APA 6th Edition
Herceg, Z., Lelas, V. i Rimac, S. (2001). Rheological properties of whey proteins concentrate before and after tribomechanical micronization. Mljekarstvo, 51 (2), 105-118. Preuzeto s https://hrcak.srce.hr/1886
MLA 8th Edition
Herceg, Zoran, et al. "Rheological properties of whey proteins concentrate before and after tribomechanical micronization." Mljekarstvo, vol. 51, br. 2, 2001, str. 105-118. https://hrcak.srce.hr/1886. Citirano 16.07.2019.
Chicago 17th Edition
Herceg, Zoran, Vesna Lelas i Suzana Rimac. "Rheological properties of whey proteins concentrate before and after tribomechanical micronization." Mljekarstvo 51, br. 2 (2001): 105-118. https://hrcak.srce.hr/1886
Harvard
Herceg, Z., Lelas, V., i Rimac, S. (2001). 'Rheological properties of whey proteins concentrate before and after tribomechanical micronization', Mljekarstvo, 51(2), str. 105-118. Preuzeto s: https://hrcak.srce.hr/1886 (Datum pristupa: 16.07.2019.)
Vancouver
Herceg Z, Lelas V, Rimac S. Rheological properties of whey proteins concentrate before and after tribomechanical micronization. Mljekarstvo [Internet]. 2001 [pristupljeno 16.07.2019.];51(2):105-118. Dostupno na: https://hrcak.srce.hr/1886
IEEE
Z. Herceg, V. Lelas i S. Rimac, "Rheological properties of whey proteins concentrate before and after tribomechanical micronization", Mljekarstvo, vol.51, br. 2, str. 105-118, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/1886. [Citirano: 16.07.2019.]

Sažetak
Hydrocolloids are long-chain polymers, used in food production at small quantities (from 0,05 to 5 %) to achieve appropriate rheological properties, prevent syneresis, increase the viscosity and stability of foodstuffs and for crystallization process control. The aim of this work was to investigate the influence of tribomechanical micronization of powdered whey protein concentrate on the rheological properties of whey proteins model systems as well as the influence of several carboxymethylcellulose hydrocolloids addition in such systems. Measurements were done using rotational viscosimeter, Brookfield DV-III at temperature 20 ºC. The rheological parameters were determined by powerlaw model. The results of investigation have shown that all investigated systems are non-Newtonian. Depending on the pretreatment of whey proteins and the mass fractions of hydrocolloids they exhibited pseudoplastic or dilatant properties. Particle size analysis was performed using Fritsch – laser particle sizer “analysette 22”. The operation of tribomechanical micronization caused the decreasing of particle size and incrasing specific area of whey proteins. Tribomechanical treatment of whey proteins had significant influence on the rheological parameters and the type of flowing.

Ključne riječi
rheological properties; carboxymethylcellulose; whey protein concentrate; tribomechanical micronization

Hrčak ID: 1886

URI
https://hrcak.srce.hr/1886

[hrvatski]

Posjeta: 1.326 *