Kinetics of microstructure formation of high-pressure induced gel from a whey protein isolate

被引：4

作者：

He, Jin-Song ^{[1
]}

Yang, Hongwei ^{[1
]}

Zhu, Wanpeng ^{[1
]}

Mu, Tai-Hua ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100094, Peoples R China

来源：

INTERNATIONAL CONFERENCE ON HIGH PRESSURE SCIENCE AND TECHNOLOGY, JOINT AIRAPT-22 AND HPCJ-50 | 2010年 / 215卷

关键词：

PHASE-SEPARATION; SPINODAL DECOMPOSITION; BETA-LACTOGLOBULIN; LIGHT-SCATTERING; NONUNIFORM SYSTEM; FREE-ENERGY; DENATURATION; GELATION; MIXTURE;

D O I：

10.1088/1742-6596/215/1/012169

中图分类号：

TH7 [仪器、仪表];

学科分类号：

0804 ; 080401 ; 081102 ;

摘要：

The kinetic process of pressure-induced gelation of whey protein isolate (WPI) solutions was studied using in situ light scattering. The relationship of the logarithm of scattered light intensity (I) versus time (t) was linear after the induced time and could be described by the Cahn-Hilliard linear theory. With increasing time, the scattered intensity deviated from the exponential relationship, and the time evolution of the scattered light intensity maximum I-m and the corresponding wavenumber q(m) could be described in terms of the power-law relationship as I-m similar to t(beta) and q(m)similar to t(-alpha), respectively. These results indicated that phase separation occurred during the gelation of WPI solutions under high pressure.

引用

页数：6

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