Effects of amylopectin structure and molecular weight on microstructural and rheological properties of mixed beta-lactoglobulin gels.
作者： Camilla Olsson , Tuomo Frigård , Roger Andersson , Anne-Marie Hermansson
DOI: 10.1021/BM030038E
关键词: Amylopectin 、 Beta-lactoglobulin 、 Morphology (linguistics) 、 Rheology 、 Hydrolysis 、 Shear modulus 、 Lactoglobulins 、 Polymer chemistry 、 Chemistry 、 Viscoelasticity 、 Chemical engineering
摘要: Nongelling amylopectin fractions from potato and barley have been used to form mixed β-lactoglobulin gels. The were produced by varying the time of α-amylase hydrolysis follow...
acs.org
sci-hub.se 参考文章(37)
Niklas Lorén, Annika Altskär, Anne-Marie Hermansson, Structure Evolution during Gelation at Later Stages of Spinodal Decomposition in Gelatin/Maltodextrin Mixtures Macromolecules. ,vol. 34, pp. 8117- 8128 ,(2001) , 10.1021/MA010722Q
R. Hans Tromp, Fred van de Velde, Jan van Riel, Marcel Paques, Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides Food Research International. ,vol. 34, pp. 931- 938 ,(2001) , 10.1016/S0963-9969(01)00117-X
C Olsson, Mats Stading, A-M Hermansson, Rheological influence of non-gelling amylopectins on β-lactoglobulin gel structures Food Hydrocolloids. ,vol. 14, pp. 473- 483 ,(2000) , 10.1016/S0268-005X(00)00027-8
Petra W. de Bont, Geert M.P. van Kempen, Rob Vreeker, Phase separation in milk protein and amylopectin mixtures Food Hydrocolloids. ,vol. 16, pp. 127- 138 ,(2002) , 10.1016/S0268-005X(01)00070-4
Isabelle Capron, Taco Nicolai, Dominique Durand, Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan Food Hydrocolloids. ,vol. 13, pp. 1- 5 ,(1999) , 10.1016/S0268-005X(98)00056-3
Mats Stading, Maud Langton, Anne-Marie Hermansson, Microstructure and rheological behaviour of particulate β-lactoglobulin gels Food Hydrocolloids. ,vol. 7, pp. 195- 212 ,(1993) , 10.1016/S0268-005X(09)80172-0
D.V. Zasypkin, E.E. Braudo, V.B. Tolstoguzov, Multicomponent biopolymer gels Food Hydrocolloids. ,vol. 11, pp. 159- 170 ,(1997) , 10.1016/S0268-005X(97)80023-9
C.G de Kruif, R Tuinier, Polysaccharide protein interactions Food Hydrocolloids. ,vol. 15, pp. 555- 563 ,(2001) , 10.1016/S0268-005X(01)00076-5
R. Tuinier, J. K. G. Dhont, C. G. De Kruif, Depletion-Induced Phase Separation of Aggregated Whey Protein Colloids by an Exocellular Polysaccharide Langmuir. ,vol. 16, pp. 1497- 1507 ,(2000) , 10.1021/LA990202C
S Neiser, K.I Draget, O Smidsrød, Gel formation in heat-treated bovine serum albumin–κ-carrageenan systems Food Hydrocolloids. ,vol. 14, pp. 95- 110 ,(2000) , 10.1016/S0268-005X(99)00052-1