Rheological investigations of alkaline-induced gelation of skimmed milk and reconstituted skimmed milk concentrates

Autor:	Andrew J. R. Law, Y Hemar, David S. Horne, J Leaver
Rok vydání:	2000
Předmět:	food.ingredient Chromatography Chemistry General Chemical Engineering Chemical structure Concentration effect General Chemistry food Rheology Basic solution Dynamic modulus Skimmed milk Protein concentration Elastic modulus Food Science
Zdroj:	Food Hydrocolloids. 14:197-201
ISSN:	0268-005X
DOI:	10.1016/s0268-005x(99)00049-1
Popis:	The gelation of milk and of reconstituted milk at various concentrations of solids, as induced by alkaline pH, has been investigated using dynamic rheological methods. The gels formed at pH 12 were relatively weak and exhibited an exponential relationship between the elastic modulus G′ and the protein concentration φ (G′∼φ3.9). Gelation time decreased with both increasing temperature and protein concentration. Chromatographic analysis of the proteins showed that storage at pH 12 resulted in changes in their chemical structure.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3317dd00607b2d1dff56e4a03efc630c https://doi.org/10.1016/s0268-005x(99)00049-1 Zobrazit plný text záznamu Full Text from ScienceDirect