Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface.

摘要: Heat-induced interfacial aggregation of a whey protein isolate (WPI), previously adsorbed at the oil-water interface, was studied by dynamic characteristics coupled with microscopic observation and image analysis drop after heat treatment. The experiments were carried out temperatures ranging from 20 to 80 degrees C different thermal regimes. During heating period, competition exists between effect temperature on film fluidity increase in mechanical properties associated gelation process. isothermal treatment, surface dilational modulus, E, increases, phase angle, delta, decreases time plateau value. frequency dependence E delta is characteristic viscoelastic films increasing decreasing lower frequencies. effects treatment depend conditions which process takes place. Microscopic gelled gives complementary information WPI films.