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| rdf:type
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| Description
| - The influence of milk protein concentration on the rheological properties of carrageenan (0.1-0.5%) in permeate (0% casein) and in retentate (2.7-8.3% casein) was studied. The permeate and retentate were prepared via ultrafiltration of homogenized milk (amount of fat 1.6%). The viscoelastic properties were determined by dynamic oscillating rheometry, and by measuring fracture gel strength and fracture depth of formed gels by penetration. Low concentrations of carrageenan in permeate formed very weak gels with low storage modulus G0 and high phase shift angle d: Storage modulus G0 showed a linear dependence on the concentration of carrageenan and a quadratic dependence on the protein concentration, with some deviation at the highest casein and carrageenan content, respectively. Phase shift angle decreased in the presence of milk proteins (to tan d 0.12). The fracture gel strength increased and fracture depth decreased as the concentration of carrageenan was increased.
- The influence of milk protein concentration on the rheological properties of carrageenan (0.1-0.5%) in permeate (0% casein) and in retentate (2.7-8.3% casein) was studied. The permeate and retentate were prepared via ultrafiltration of homogenized milk (amount of fat 1.6%). The viscoelastic properties were determined by dynamic oscillating rheometry, and by measuring fracture gel strength and fracture depth of formed gels by penetration. Low concentrations of carrageenan in permeate formed very weak gels with low storage modulus G0 and high phase shift angle d: Storage modulus G0 showed a linear dependence on the concentration of carrageenan and a quadratic dependence on the protein concentration, with some deviation at the highest casein and carrageenan content, respectively. Phase shift angle decreased in the presence of milk proteins (to tan d 0.12). The fracture gel strength increased and fracture depth decreased as the concentration of carrageenan was increased. (en)
- Byl sledován vliv koncentrace karagenanu (0,1 - 0,5 %) v permeátu (0 % kaseinu) a v retentátu (2,7 - 8,3 % kaseinu) získaných ultrafiltrací homogenizovaného mléka (1,5 % tuku). Viskoelastické vlastnosti byly stanoveny dynamickou oscilační reometrií a pevnost gelu penetrometricky. Gel vytvořený nízkou koncentraci karagenanu v permeátu měl nízkou hodnotu paměťového modulu a vysoký fázový posun. Paměťový modul vykazoval lineární závislost na koncentraci karagenanu a kvadratickou závislost na koncentraci bílkovin ovšem s odchylkou při nejvyšším obsahu karagenanu a bílkovin. Byl patrný pokles fázového posunu v přítomnosti mléčných bílkovin. Se zvyšující se koncentrací karagenanu se zvyšovala pevnost ale také křehkost gelu. (cs)
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| Title
| - Influence of protein concentration on rheological properties of carrageenan gels in milk.
- Influence of protein concentration on rheological properties of carrageenan gels in milk. (en)
- Influence of protein concentration on rheological properties of carrageenan gels in milk. (cs)
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| skos:prefLabel
| - Influence of protein concentration on rheological properties of carrageenan gels in milk.
- Influence of protein concentration on rheological properties of carrageenan gels in milk. (en)
- Influence of protein concentration on rheological properties of carrageenan gels in milk. (cs)
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| skos:notation
| - RIV/60461373:22330/04:00012812!RIV/2005/MSM/223305/N
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/04:00012812
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Milk proteins;Rheological properties (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - International Dairy Journal
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Štětina, Jiří
- Kánský, Jiří
- Trčková, Jana
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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