Naslov
Influence of tribomechanical treatment on the phase transition temperatures of whey proteins model systems

Autori
Lelas, Vesna ; Herceg, Zoran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Innovation in food processing technology and engineering / Vinod, K. Jindal - Bangkok : Asian Institute of Technology, 2002, 25-34

Skup
Innovation in food processing technology and engineering

Mjesto i datum
Bangkok, Tajland, 11.12.2002. - 13.12.2002

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
freezing temperature; hydrocolloids; particle size; thawing temperature

Sažetak
The aim of this study was to investigate the influence of tribomechanical micronization on the phase transition temperatures (freezing and thawing) of whey protein model systems. Tribomechanical treatment of powdered whey protein concentrates was carried out in the laboratory equipment at two rotor speeds: 16, 000 and 22, 000 rpm respectively. As the consequence of this procedure the significant decrease of paraticles size, increase of their specific area and rupturing of protein globules occurred. Model systems containing 10 % solid matter were prepared by mixing of powdered WPC before or after tribomechanical treatment, some hydrocolloids (guar gum, CMC, carrageenan, inulin, pectin, amid pectin) and water. Freezing and thawing temperatures were determined by differential thermal analysis. The results obtained have shown that freezing temperatures were higher than the appropriate thawing temperatures. Lower freezing temperatures were found for the systems containing tribomechanicaly treated whey proteins (TWPC) and for TWPC treated at higher rotor's speed. Hydrocolloid addition has effected more (CMC) or less (inulin, pectin, amin pectin) lowering of freezing temperatures.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA