Surface Properties of Whey Protein Gels

被引：0

作者：

Huertas, Salvador Perez ^{[1
]}

Terpilowski, Konrad ^{[1
]}

Tomczynska-Mleko, Marta ^{[2
]}

Wesolowska-Trojanowska, Marta ^{[3
]}

Kawecka-Radomska, Malgorzata ^{[4
]}

Nastaj, Maciej ^{[5
]}

Mleko, Stanislaw ^{[5
]}

机构：

[1] Marie Curie Sklodowska Univ, Dept Phys Chem Interfacial Phenomena, Lublin, Poland

[2] Univ Life Sci Lublin, Inst Plant Genet Breeding & Biotechnol, Lublin, Poland

[3] Univ Life Sci Lublin, Dept Biotechnol Microbiol & Human Nutr, Lublin, Poland

[4] Univ Life Sci Lublin, Dept Environm Microbiol, Lublin, Poland

[5] Univ Life Sci Lublin, Dept Milk Technol & Hydrocolloids, Lublin, Poland

来源：

JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN | 2019年 / 41卷 / 06期

关键词：

Microscopy; Wettability; Contact angle; Roughness; Surface hydrophobicity; Spectroscopy; Rheology; LARGE-DEFORMATION PROPERTIES; LOTUS ROOT AMYLOPECTIN; COLD-SET GELS; FUNCTIONAL-PROPERTIES; INDUCED GELATION; FREE-ENERGY; PHYSICAL-PROPERTIES; COMMERCIAL WHEY; ISOLATE GELS; MICROSTRUCTURE;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Surface properties of whey protein gels are reviewed based on traditional microscopic techniques and new methods, as optical profilometer and contact angle measurements. Optical profilometer is an instrument allowing measurement of surface roughness and contact angle measurements to determine the surface wettability behavior (hydrophobicity/hydrophilicity) of the gels. Investigation of surface properties of whey protein gels is very important, as it can transform this product to a new level of application. It could be used as a matrix for an active ingredient release, material for tissue engineering, e.g. scaffolds, i.e. temporally structures biodegraded in the human organism.

引用

页码：956 / 965

页数：10

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