该文以果胶-乳清蛋白混合体系为研究对象,采用Haake RS6000流变仪对钙离子诱导条件下,果胶-乳清蛋白混合体系凝胶形成及流变学特性的影响因素进行研究。结果表明,随着果胶和乳清蛋白添加量的增加,混合体系黏度增强。在一定的乳清蛋白浓度下,随着pH值的增加溶液黏度逐渐减小,当pH=7、乳清蛋白体系质量浓度为40 g/L时,黏度最大(2.304 Pa·s)。果胶-40 g/L乳清蛋白体系能被Ca2+诱导形成凝胶,随着Ca2+浓度增加,黏度值逐渐增大,最高值出现在100 mmol/L处。果胶-40 g/L乳清蛋白混合体系呈现剪切稀化现象。
This paper aimed to understand the gelation mechanism of mixed whey protein-pectin system. The effect of whey protein (WP) concentration, pectin concentration, pH value and Ca2+ on the gel formation and rheological properties of mixed pectin-whey protein system were studied by Haake RS6000 rheometer. The results showed that with the increase of pectin and WP, the viscosity of the mixed system increased. At a certain concentration of WP, the viscosity of the mixture gradually decreased with the increase of pH value. When pH=7 and the concentration of WP system was 40 g/L, the viscosity was the largest (2.304 Pa·s). Moreover, the pectin-40 g/L WP system could be induced by Ca2+ to form a gel. As the concentration of Ca2+ increased, the viscosity value gradually increased, and the highest value appeared at 100 mmol/L. According to the rheological characteristics, the viscosity of mixture decreased gradually with the increase of shear rate, indicating that the mixed whey protein-pectin system was pseudoplastic fluid.
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