دورية أكاديمية
Uporaba tekućih koncentrata proteina sirutke dobivenih ultrafiltracijom kao primarnih sirovina za proizvodnju termički induciranih gelova na bazi mlijeka ; Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels
| العنوان: | Uporaba tekućih koncentrata proteina sirutke dobivenih ultrafiltracijom kao primarnih sirovina za proizvodnju termički induciranih gelova na bazi mlijeka ; Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels |
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| المؤلفون: | Henriques, Marta, Gomes, David, Pereira, Carlos |
| المصدر: | Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 55 ; Issue 4 |
| بيانات النشر: | Faculty of Food Technology and Biotechnology, University of Zagreb |
| سنة النشر: | 2017 |
| المجموعة: | Hrčak - Portal of scientific journals of Croatia / Portal znanstvenih časopisa Republike Hrvatske |
| مصطلحات موضوعية: | tekući koncentrati proteina sirutke, termički inducirani gel, sposobnost zadržavanja vode, mikrostruktura, reologija, liquid whey protein concentrate, thermally induced gel, water holding capacity, microstructure, rheology |
| الوصف: | Svrha je ovog istraživanja bila proučiti svojstva želatinizacije tekućih koncentrata proteina sirutke dobivenih ultrafiltracijom te ih primijeniti kao primarne sirovine za dobivanje termički induciranih gelova za prehrambenu industriju. Za želatinizaciju tekućih koncentrata proteina sirutke upotrijebljene su različite vrste koncentrata (punomasni, obrani i dijafiltrirani), različitih masenih udjela proteina i različitih pH-vijednosti. Većina proizvedenih gelova imala je viskoelastična svojstva. Želatinizacijom punomasnih tekućih koncentrata proteina sirutke dobiveni su čvršći gelovi kohezivnije mikrostrukture, s boljom sposobnošću zadržavanja vode, te većim vrijednostima elastičnog (G') i viskoznog (G'') modula. Gelovi s manjim udjelom neproteinskih spojeva imali su lošija svojstva. Prema očekivanjima, porast masenog udjela proteina pozitivno je utjecao na proteinske interakcije. Međutim, pH-vrijednost je odgovorna za ravnotežu privlačnih i odbojnih sila između sastojaka zaslužnih za tvrdoću gela i njegovu sposobnost zadržavanja vode. ; The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non-defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G’) and viscous modulus (G’’). Gel properties were not improved in products with lower content of non-protein compounds. As expected, the increase in protein mass fraction positively influences protein interactions. However, the pH is responsible for the equilibrium between attraction and repulsion forces in the gel components that influence gel hardness and water holding capacity. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | Croatian English |
| العلاقة: | http://hrcak.srce.hr/192329Test |
| الإتاحة: | https://doi.org/10.17113/ftb.55.04.17.5248Test http://hrcak.srce.hr/192329Test http://hrcak.srce.hr/file/283726Test http://hrcak.srce.hr/file/283727Test |
| حقوق: | info:eu-repo/semantics/openAccess ; The contents of the Food Technology and Biotechnology can be used for personal, educational or scientific purposes, provided that the credit is given to the Journal (under Creative Commons licence CC BY-NC 4.0). Annual subscription price for all countries (except Croatia) is 40 euro for citizens and 100 euro for organizations and institutions. Discount is offered to the members of Croatian Society of Biotechnology and Slovenian Microbiological Society. For subscription please contact the Editorial Office at the E-mail address: ftb@pbf.hr |
| رقم الانضمام: | edsbas.AE4AC7E6 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |