【作者】 和劲松； 于勇； 木泰华； 朱松明；

【Author】 Jin-Song He~1 Yong Yu~1 Tai-Hua Mu~2 Songming Zhu~(1,*) (1 College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou,310029,China 2 Institute of Agro-Food Science & Technology,Chinese Academy of Agricultural Sciences,Beijing 100094,China)

【机构】 浙江大学生物系统工程与食品科学学院； 中国农业科学院农产品加工研究所；

【摘要】 为解明高压诱导乳清蛋白质凝胶化的形成机制,本研究利用高压力下的光散射技术对分离乳清蛋白（WPI）溶液（20-28%,w/v）的凝胶化过程进行了研究。WPI溶液能够在250 MPa的压力下形成凝胶,此压力比以往报告的压力都要低。180°散射实验结果表明,凝胶的形成过程中经历相变过程,凝胶化时间随、WPI浓度的增加而减小,并遵循指数规律。直角散射实验结果表明,在凝胶化过程的早期阶段,散射光强度Ⅰ的对数和时间t满足线性关系,可以用cahn—Hilliard理论描述。此后,随着时间的增加,散射强度将偏离指数增长,散射强度的最大值I_m和相应的波数q^m可以用幂法则描述,即满足标度律:I_m～p^β,q_m～t^-α。以上结果表明,高压下WPI的凝胶化过程中伴随着相分离的发生,凝胶微观构造的形成是相分离粗视化的结果。更多还原

【Abstract】 The kinetic process of pressure-induced gelation of whey protein isolate（WPI） solutions（20%～28%,w/v） was studied using in situ light scattering.The gelation of WPI solutions could be induced by pressurization at 250 MPa,a pressure lower than that reported in other studies.The gelation time decreased with increasing WPI concentration and followed an exponential trend.The relationship of the logarithm of scattered light intensity（I） versus time（t） was linear after the induced time and could be described by the Cahn-Hilliard linear theory.With increasing time,the scattered intensity deviated from the exponential relationship,and the time evolution of the scattered light intensity maximum I_m and the corresponding wavenumber q_m could be described in terms of the power-law relationship I_m～t^β,q_m～t^-α and,respectively. These results indicated that phase separation occurred during the gelation of WPI solutions under high pressure,the formation ofmicrostructures of gel may be due to the time evolution of phase separation更多还原