Structure and scaling behavior of aging rennet-induced casein gels examined by confocal microscopy and permeametry

摘要: A study is presented on the structure of rennet(-induced) casein or skim milk gels at three pH values (5.3, 6.0, and 6.65) temperatures (20, 25, 30 C). The was examined by confocal scanning laser microscopy permeametry. Deconvolution applied to microscopic images. fractal scaling analysis has been images permeametry results. In this analysis, dimensionality (Df), lower cutoff length (R0), apparent pore size (P) linear regime were calculated from microscopical data. Df also During aging gels, a coarsening observed; increased clusters became more compact. This reflected in parameters: R0 P during gel aging. Their are generally high (0.5-1.5 5.0-15 m, respectively) compared data obtained computer simulations. value (~2.2-2.6), which an indication slow aggregation rearrangements aggregation. effects probably mainly due such as particle fusion strand fracture, rates increase with increasing temperature, even pronouncedly, decreasing pH.