Rheological properties of whey proteins concentrate before and
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...
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Croatian Dairy Union
2001-04-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2941 |
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| author | Zoran Herceg Vesna Lelas Suzana Rimac |
| author_facet | Zoran Herceg Vesna Lelas Suzana Rimac |
| author_sort | Zoran Herceg |
| collection | DOAJ |
| description | 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 severalcarboxymethylcellulose 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. |
| format | Article |
| id | doaj-art-d93c50075abb428eb4795a62e5ded20c |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2001-04-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-d93c50075abb428eb4795a62e5ded20c2025-08-20T03:25:10ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252001-04-01512105118Rheological properties of whey proteins concentrate before andZoran HercegVesna LelasSuzana RimacHydrocolloids 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 severalcarboxymethylcellulose 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.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2941rheological propertiescarboxymethylcellulosewhey protein concentratetribomechanical micronization |
| spellingShingle | Zoran Herceg Vesna Lelas Suzana Rimac Rheological properties of whey proteins concentrate before and Mljekarstvo rheological properties carboxymethylcellulose whey protein concentrate tribomechanical micronization |
| title | Rheological properties of whey proteins concentrate before and |
| title_full | Rheological properties of whey proteins concentrate before and |
| title_fullStr | Rheological properties of whey proteins concentrate before and |
| title_full_unstemmed | Rheological properties of whey proteins concentrate before and |
| title_short | Rheological properties of whey proteins concentrate before and |
| title_sort | rheological properties of whey proteins concentrate before and |
| topic | rheological properties carboxymethylcellulose whey protein concentrate tribomechanical micronization |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2941 |
| work_keys_str_mv | AT zoranherceg rheologicalpropertiesofwheyproteinsconcentratebeforeand AT vesnalelas rheologicalpropertiesofwheyproteinsconcentratebeforeand AT suzanarimac rheologicalpropertiesofwheyproteinsconcentratebeforeand |