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Rheological properties of whey proteins concentrate before and after tribomecanical micronization (CROSBI ID 95631)

Prilog u časopisu | izvorni znanstveni rad

Herceg, Zoran ; Lelas, Vesna ; Rimac, Suzana Rheological properties of whey proteins concentrate before and after tribomecanical micronization // Mljekarstvo, 51 (2001), 2; 105-118-x

Podaci o odgovornosti

Herceg, Zoran ; Lelas, Vesna ; Rimac, Suzana

engleski

Rheological properties of whey proteins concentrate before and after tribomecanical micronization

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 several carboxymethylcellulose hydrocolloids addition in such systems. Measurements were done using rotational viscosimeter, Brookfield DV-III at temperature 20 oC. The rheological parameters were determined by power-law 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.

rheological properties; carboxymethylcellulose; whey protein concentrate;

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Podaci o izdanju

51 (2)

2001.

105-118-x

objavljeno

0026-704X

Povezanost rada

nije evidentirano