. . "633321" . "3"^^ . "0"^^ . "0"^^ . . "Vliv koncentrace b\u00EDlkovin na reologick\u00E9 vlastnosti gel\u016F karagenanu v ml\u00E9ce."@cs . "Vliv koncentrace b\u00EDlkovin na reologick\u00E9 vlastnosti gel\u016F karagenanu v ml\u00E9ce." . "\u0160t\u011Btina, Ji\u0159\u00ED" . . "RIV/60461373:22330/03:00008546" . "Influence of concentration of protein on rheological properties of gels of carrageenan in milk"@en . "203;208" . "[BEE660C9288F]" . . "214"^^ . . . "80-86238-31-8" . . "Vliv koncentrace b\u00EDlkovin na reologick\u00E9 vlastnosti gel\u016F karagenanu v ml\u00E9ce."@cs . "RIV/60461373:22330/03:00008546!RIV/2004/MSM/223304/N" . "2003-01-22+01:00"^^ . . . . . . "The influence of concentration of milk proteins on rheological properties of carrageenan in permeate (0.1 - 0.8 % w/w of carrageenan) and in retentate in three concentration factors 1, 2 and 3 (0.1 - 0.5 % w/w of carrageenan) was studied. Permeate and retentate were prepared by ultrafiltration of homogenized milk. The rheological properties and stiffness of formed gels were measured by dynamic oscillating rheometry and penetration, respectively. Gels of carrageenan in milk substrates were assessed to have viscoelastic properties. Low concentrations of carrageenan in permeate formed very weak gels with low storage (elastic) modulus G' and high phase shift angle d. Phase shift angle decreased in the presence of milk proteins (tg d ~ 0.12) and did not show conclusive denpendence on concentrations of proteins and carrageenan. Higher proportion of viscosity part was only observed with lower content of proteins (2.8 % w/w of casein) and the lowest concentration of carrageenan (0.1 % w/w). Storage (elastic)"@en . "Byl sledov\u00E1n vliv koncentrace ml\u00E9\u010Dn\u00FDch b\u00EDlkovin na reologick\u00E9 vlastnosti karagenanu v perme\u00E1tu (0,1 - 0,8 hm.% karagenanu) a v retent\u00E1tu ml\u00E9ka (0,1 - 0,5 hm.% karagenanu) po ultrafiltraci ml\u00E9ka na koncentra\u010Dn\u00ED faktor 1 - 3. Byly hodnoceny reologick\u00E9 vlastnosti vznikl\u00FDch gel\u016F oscila\u010Dn\u00ED reometri\u00ED a pevnost gelu penetrometricky. Gely karagenanu v substr\u00E1tech ml\u00E9ka se chovaj\u00ED jako viskoelastick\u00E9 l\u00E1tky. Karagenan o n\u00EDzk\u00E9 koncentraci tvo\u0159il v perme\u00E1tu velmi slab\u00FD gel s n\u00EDzk\u00FDm pam\u011B\u0165ov\u00FDm (elastick\u00FDm) modulem G'a vysok\u00FDm f\u00E1zov\u00FDm posunem. Za p\u0159\u00EDtomnosti ml\u00E9\u010Dn\u00FDch b\u00EDlkovin f\u00E1zov\u00FD posun klesl (tg d ~ 0,12 ) a nevykazoval pr\u016Fkaznou z\u00E1vislost na koncentraci b\u00EDlkovin a karagenanu, zv\u00FD\u0161en\u00FD pod\u00EDl viskozn\u00ED slo\u017Eky byl pozorov\u00E1n pouze p\u0159i ni\u017E\u0161\u00EDm obsahu b\u00EDlkovin (2,8 % kas einu) a nejni\u017E\u0161\u00ED koncentraci karagenanu (0,1 %). Pam\u011B\u0165ov\u00FD (elastick\u00FD) modul G' vykazoval line\u00E1rn\u00ED z\u00E1vislost na koncentrac\u00ED karagenanu a kvadratickou z\u00E1vislost na obsahu b\u00EDlkovin. S vy\u0161\u0161\u00ED koncentrac\u00ED karagenanu line\u00E1rn\u011B rostla pevnost gelu a zvy\u0161ovala se" . "Influence of concentration of protein on rheological properties of gels of carrageenan in milk"@en . . "22330" . . "Sborn\u00EDk - ML\u00C9KO A S\u00DDRY 2003" . "3"^^ . "Vliv koncentrace b\u00EDlkovin na reologick\u00E9 vlastnosti gel\u016F karagenanu v ml\u00E9ce." . "Tr\u010Dkov\u00E1, Jana" . . "Z(MSM 223300004)" . "Praha" . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E1" . . "Praha" . "K\u00E1nsk\u00FD, Ji\u0159\u00ED" . . "Carrageenan; Milk proteins; Rheological properties"@en .