Kinetics of microstructure formation of high-pressure induced gel from a whey protein isolate
文献类型： 外文期刊
第一作者： Mu, Tai-Hua
作者： Mu, Tai-Hua
作者机构：
期刊名称：INTERNATIONAL CONFERENCE ON HIGH PRESSURE SCIENCE AND TECHNOLOGY, JOINT AIRAPT-22 AND HPCJ-50
ISSN： 1742-6588
年卷期： 2010 年 215 卷
页码：
收录情况： SCI
摘要： The kinetic process of pressure-induced gelation of whey protein isolate (WPI) solutions was studied using in situ light scattering. The relationship of the logarithm of scattered light intensity (I) versus time (t) was linear after the induced time and could be described by the Cahn-Hilliard linear theory. With increasing time, the scattered intensity deviated from the exponential relationship, and the time evolution of the scattered light intensity maximum I-m and the corresponding wavenumber q(m) could be described in terms of the power-law relationship as I-m similar to t(beta) and q(m)similar to t(-alpha), respectively. These results indicated that phase separation occurred during the gelation of WPI solutions under high pressure.
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