Naslov
Influence of hydrocolloids addition on the rheological properties of whey proteins model solutions

Autori
Herceg, Zoran ; Hegedušić, Vesna ; Rimac, Suzana

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

Izvornik
Food rheology and structure / Ficher, Peter - Zürich : Institute of Food Science, ETH Zurich, 2000, 378-380

Skup
2nd International symposium on food rheology and structure

Mjesto i datum
Švicarska, 12.16.03

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
tribomechanical micronization; whey protein concentrate; rheological properties; hydrocolloids

Sažetak
Carboxymethylcellulose (CMC), as a typical hydrocolloid, which are used to improve consistency and textural characteristics of liquid and semiliquid foodstuffs, has a significant effect on gel formation, water retentiton, emulsifyng and aroma retention. The aim of this work was to investigate the influence of several carboxymethyllcellulose hydrocolloids addition on the rheological lproperties of whey proteins model systems. The investigation were carried out with three model solutions prepared by mixing of water, various hydrocolloids (YO-H, YO_m, YO-L, HVEP, DIKO, YO-EH) and whey proteins. Meeasurements were done by 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. Tribommechanical treatment of whey proteins accelerated interactions between whey proteins and hydrocolloids and result of that were significant changes of rheological properties of investigated solutions. All model solutions prepared with tribomechanicaly treated whey proteinss have a lower viscosity than the other solutions.

Izvorni jezik
Engleski

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