乳清蛋白的流变性质

Study on the Rheological Properties of Whey Protein

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 ℃.