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| rdf:type
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| Description
| - Oscilační dynamickou reometrií byla charakterizována tvorba gelu roztoku koncetrátu syrovátkových bílkovin (WPC) při pH 6,0 a byl hodnocen vliv přídavku sušeného odstředěného mléka (SOM). Byly sledovány reologické vlastnosti směsí roztoku WPC (2,5 - 20 % hm) a SOM (0-15 %) při záhřevu z 20 na 80 °C za 20 min, prodlevě 60 min a chlazení na 20 °C za 120 min. Tvorba gelu byla pozorována při celkovém obsahu bílkovina nad 5 % bezprostředně po dosažení teploty 80 °C. Směsi s obsahem WPC 20 % želírovaly již při teplotě nad 75 °C. Paměťový modul se s obsahem WPC i SOM zvyšoval. Závislost paměťového modulu na koncentraci WPC při stejném přídavku SOM byla pospána mocninovou funkcí. Přídavek kaseinu zvyšoval konstantu funkce, zatímco exponent se vlivem přídavku kaseinu snížil. (cs)
- The heat-induced gelation of the solution of commercial whey protein concentrate (WPC, 65.0 % protein, Promil, Nový Bydžov, CZ) was characterised by using of small amplitude oscillatory shear rheology (SAOS) and the influence of skim milk powder addition (SMP) was investigated at pH 6.0. Rheological properties of blends of WPC solutions (total solids from 2.5 to 20 % (w/w)) and SMP (added at range from 0 to 15 %) were observed during heating from 20 to 80 °C (20 min), holding for 60 min at 80 °C and during cooling to 20°C (120 min). The formation of heat-set gels was observed for overall protein content above 5 % in a short time after temperature reached 80 °C (up to 3 minutes). Blends with WPC content of 20 % gelled already at temperatures higher than 75 °C. The storage modulus of gel increased with both WPC and SMP content. The dependence of G' of gel with the same SMP addition on whey protein content exhibited the power-law behaviour. Casein addition increased constant of power function, while
- The heat-induced gelation of the solution of commercial whey protein concentrate (WPC, 65.0 % protein, Promil, Nový Bydžov, CZ) was characterised by using of small amplitude oscillatory shear rheology (SAOS) and the influence of skim milk powder addition (SMP) was investigated at pH 6.0. Rheological properties of blends of WPC solutions (total solids from 2.5 to 20 % (w/w)) and SMP (added at range from 0 to 15 %) were observed during heating from 20 to 80 °C (20 min), holding for 60 min at 80 °C and during cooling to 20°C (120 min). The formation of heat-set gels was observed for overall protein content above 5 % in a short time after temperature reached 80 °C (up to 3 minutes). Blends with WPC content of 20 % gelled already at temperatures higher than 75 °C. The storage modulus of gel increased with both WPC and SMP content. The dependence of G' of gel with the same SMP addition on whey protein content exhibited the power-law behaviour. Casein addition increased constant of power function, while (en)
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| Title
| - Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate.
- Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate. (en)
- Vliv přídavku sušeného odstředěného mléka na reologické vlastnosti gelu koncentrátu syrovátkových bílkovin (cs)
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| skos:prefLabel
| - Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate.
- Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate. (en)
- Vliv přídavku sušeného odstředěného mléka na reologické vlastnosti gelu koncentrátu syrovátkových bílkovin (cs)
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| skos:notation
| - RIV/60461373:22330/06:00017946!RIV07-MSM-22330___
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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...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/60461373:22330/06:00017946
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - whey proteins concentrate; gelation; small amplitude oscillatory shear rheology (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - Proceesings of the 4th International Symposium on Food Rheology and Structure
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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...iv/tvurceVysledku
| - Štětina, Jiří
- Čurda, Ladislav
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| http://linked.open...n/vavai/riv/zamer
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| number of pages
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| http://purl.org/ne...btex#hasPublisher
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| https://schema.org/isbn
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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