摘要
主要研究了乳清蛋白溶液在升温过程中贮能模量G′与损耗模量G″的变化及其形成凝胶的温度。乳清浓缩蛋白(WPC-80)形成凝胶的临界质量分数为8%。质量分数为20%的WPI-90、WPC-80乳清蛋白的胶凝温度分别为76.9,77.6℃,相同质量分数的WPC-34不能形成凝胶。质量分数为20%的WPC-80添加质量分数0~1.5%无水氯化钙后,胶凝温度从77.6℃下降到71.0℃。
The changes in both storage and loss modulus, as well as the gel-forming during temperature increase were studied. The critical gel-forming concentration of WPC-80 was 8%. The gel-forming temperature of 20% WPI-90 and WPC-80 were 76.9 ℃ and 77.6 ℃, respectively, while 20% WPC-34 could not form gels. The gel-forming temperature of 20% WPC-80 solution with 0~1.5% CaCl2 decreased from 77.0℃ to 71.0 ℃.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第2期79-82,共4页
Journal of Food Science and Biotechnology
关键词
乳清蛋白
胶凝温度
临界质量分数
whey protein
gel-forming temperature
critical concentration