Milk Gel Structure. I. Application of Scanning Electron Microscopy to Milk and Other Food Gels

摘要: Abstract The structure of a variety food gels was studied by scanning electron microscopy. By stereoscopic technique, pictures heat-induced, acid-heat, and renneted milk gels, whey tofu, coagulated egg white, gelatin were obtained. Because the unique various modifications fixation, mounting, viewing introduced. Heat-induced consisted casein micelles linked together short, thin fibers. Such fibers not in acid-heat which composed expanded protein particles closely attached to each other forming thick chains networks. Renneted contained high proportion long fibers, fused together. Whey sizes, occurrence fiber-like material low. Tofu white had similar structures consisting many corpuscular Warped sheets found gels.