메뉴 건너뛰기




Volumn 32, Issue 2, 1997, Pages 141-153

Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; GELS; HEATING; ORGANIC SOLVENTS; PROTEINS; VISCOELASTICITY;

EID: 0031069999     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(96)00131-2     Document Type: Article
Times cited : (34)

References (52)
  • 1
    • 0002667075 scopus 로고
    • Gelation of whey proteins
    • Aguilera, J.M. (1995). Gelation of whey proteins. Food Technol., October, 83-89.
    • (1995) Food Technol. , vol.OCTOBER , pp. 83-89
    • Aguilera, J.M.1
  • 2
    • 0030599421 scopus 로고    scopus 로고
    • Formation of kinetically trapped gels in the maltodextrin-gelatin system
    • Alevisopoulos, S., Kasapis, S. & Abeysekera, R. (1996). Formation of kinetically trapped gels in the maltodextrin-gelatin system. Carbohydr. Res., 293, 79-99.
    • (1996) Carbohydr. Res. , vol.293 , pp. 79-99
    • Alevisopoulos, S.1    Kasapis, S.2    Abeysekera, R.3
  • 3
    • 0001119293 scopus 로고
    • Thermal stability of whey proteins - A calorimetric study
    • Bernal, V. & Jelen, P. (1985). Thermal stability of whey proteins - a calorimetric study. J. Dairy Sci., 68, 2847-2852.
    • (1985) J. Dairy Sci. , vol.68 , pp. 2847-2852
    • Bernal, V.1    Jelen, P.2
  • 6
    • 85025568567 scopus 로고
    • Structural properties of single and mixed milk/soya protein systems
    • Chronakis, I.S. & Kasapis, S. (1993). Structural properties of single and mixed milk/soya protein systems. Food Hydrocolloids, 7, 459-478.
    • (1993) Food Hydrocolloids , vol.7 , pp. 459-478
    • Chronakis, I.S.1    Kasapis, S.2
  • 7
    • 0000614395 scopus 로고
    • Preparation and analysis of water continuous very low fat spreads
    • Chronakis, I.S. & Kasapis, S. (1995). Preparation and analysis of water continuous very low fat spreads. Lebensm.-Wiss. u.-Technol., 28, 488-494.
    • (1995) Lebensm.-Wiss. u.-Technol. , vol.28 , pp. 488-494
    • Chronakis, I.S.1    Kasapis, S.2
  • 9
    • 0030080361 scopus 로고    scopus 로고
    • Small deformation rheological properties of maltodextrin-milk protein systems
    • in press
    • Chronakis, I.S., Kasapis, S. & Richardson, R.K. (1996). Small deformation rheological properties of maltodextrin-milk protein systems. Carbohydr. Polym., in press.
    • (1996) Carbohydr. Polym.
    • Chronakis, I.S.1    Kasapis, S.2    Richardson, R.K.3
  • 10
    • 0001939382 scopus 로고
    • The application of network theory to food systems
    • eds J.M.V. Blanshard & P. Lillford. Academic Press, London
    • Clark, A.H. (1987). The application of network theory to food systems. In Food Structure and Behaviour, eds J.M.V. Blanshard & P. Lillford. Academic Press, London, pp. 13-34.
    • (1987) Food Structure and Behaviour , pp. 13-34
    • Clark, A.H.1
  • 11
    • 0028126379 scopus 로고
    • Rationalisation of the elastic modulus-molecular weight relationship for kappa-carrageenan gels using cascade theory
    • Clark, A.H. (1994). Rationalisation of the elastic modulus-molecular weight relationship for kappa-carrageenan gels using cascade theory. Carbohydr. Polym., 23, 247-251.
    • (1994) Carbohydr. Polym. , vol.23 , pp. 247-251
    • Clark, A.H.1
  • 12
    • 0021437669 scopus 로고
    • The concentration dependence of biopolymer gel modulus
    • Clark, A.H. & Ross-Murphy, S.B. (1985). The concentration dependence of biopolymer gel modulus. Brit. Polym. J., 17, 164-168.
    • (1985) Brit. Polym. J. , vol.17 , pp. 164-168
    • Clark, A.H.1    Ross-Murphy, S.B.2
  • 13
    • 0000536558 scopus 로고
    • Gelation of globular proteins
    • eds J.R. Mitchell & D.A. Ledward. Elsevier, London
    • Clark, A.H. & Lee-Tuffnell, C.D. (1986). Gelation of globular proteins. In Functional Properties of Food Macromolecules, eds J.R. Mitchell & D.A. Ledward. Elsevier, London, pp. 203-272.
    • (1986) Functional Properties of Food Macromolecules , pp. 203-272
    • Clark, A.H.1    Lee-Tuffnell, C.D.2
  • 14
    • 0002281292 scopus 로고
    • Structural and mechanical properties of biopolymer gels
    • Clark, A.H. & Ross-Murphy, S.B. (1987). Structural and mechanical properties of biopolymer gels. Adv. Polym. Sci., 83, 57-192.
    • (1987) Adv. Polym. Sci. , vol.83 , pp. 57-192
    • Clark, A.H.1    Ross-Murphy, S.B.2
  • 16
    • 0040965287 scopus 로고
    • Structural and mechanical properties of agar/ gelatin co-gels. Small-deformation studies
    • Clark, A.H., Richardson, R.K., Ross-Murphy, S.B. & Stubbs, J.M. (1983). Structural and mechanical properties of agar/ gelatin co-gels. Small-deformation studies. Macromolecules, 16, 1367-1374.
    • (1983) Macromolecules , vol.16 , pp. 1367-1374
    • Clark, A.H.1    Richardson, R.K.2    Ross-Murphy, S.B.3    Stubbs, J.M.4
  • 17
    • 0002864325 scopus 로고
    • Structure and functional behaviour of whey proteins
    • De Wit, J.N. (1981). Structure and functional behaviour of whey proteins. Neth. Milk Dairy J., 35, 47-64.
    • (1981) Neth. Milk Dairy J. , vol.35 , pp. 47-64
    • De Wit, J.N.1
  • 18
    • 0027559712 scopus 로고
    • The phase diagram of mixtures of polymers in aqueous solution using Fourier transform infrared spectroscopy
    • Durrani, C.M., Prystupa, D.A., Donald, A.M. & Clark, A.H. (1993). The phase diagram of mixtures of polymers in aqueous solution using Fourier transform infrared spectroscopy. Macromolecules, 26, 981-987.
    • (1993) Macromolecules , vol.26 , pp. 981-987
    • Durrani, C.M.1    Prystupa, D.A.2    Donald, A.M.3    Clark, A.H.4
  • 19
    • 85025339212 scopus 로고
    • Viscoelastic characteristics of whey protein systems at neutral pH
    • Fernandes, P.B. (1994). Viscoelastic characteristics of whey protein systems at neutral pH. Food Hydrocolloids, 8, 277-285.
    • (1994) Food Hydrocolloids , vol.8 , pp. 277-285
    • Fernandes, P.B.1
  • 20
    • 84988075113 scopus 로고
    • A review of protein engineering for the food industry
    • Goodenough, P.W. (1995). A review of protein engineering for the food industry. Int. J. Food Sci. Technol., 30, 119-139.
    • (1995) Int. J. Food Sci. Technol. , vol.30 , pp. 119-139
    • Goodenough, P.W.1
  • 22
    • 0000025368 scopus 로고
    • Investigation of the elastic properties of the particle network in gelled solutions of hydrocolloids. I. Carboxymethyl cellulose
    • Hermans, J. (1965). Investigation of the elastic properties of the particle network in gelled solutions of hydrocolloids. I. Carboxymethyl cellulose. J. Polym. Sci. Part A, 3, 1859-1868.
    • (1965) J. Polym. Sci. Part A , vol.3 , pp. 1859-1868
    • Hermans, J.1
  • 23
    • 0000338041 scopus 로고
    • Water- and fatholding
    • eds J.R. Mitchell & D.A. Ledward. Elsevier, London
    • Hermansson, A.-M. (1986). Water- and fatholding. In Functional Properties of Food Macromolecules, eds J.R. Mitchell & D.A. Ledward. Elsevier, London, pp. 273-314.
    • (1986) Functional Properties of Food Macromolecules , pp. 273-314
    • Hermansson, A.-M.1
  • 24
    • 0003070666 scopus 로고
    • Gel structure of food biopolymers
    • eds J.M.V. Blanshard & J.R. Mitchell. Butterworths, London
    • Hermansson, A.-M. (1988). Gel structure of food biopolymers. In Food Structure - Its Creation and Evaluation, eds J.M.V. Blanshard & J.R. Mitchell. Butterworths, London, pp. 25-40.
    • (1988) Food Structure - Its Creation and Evaluation , pp. 25-40
    • Hermansson, A.-M.1
  • 27
    • 0019656317 scopus 로고
    • Effect of electrostatic interactions on phase transition in the swollen polymer network
    • Ilavsky, M. (1981). Effect of electrostatic interactions on phase transition in the swollen polymer network. Polymer, 22, 1687-1691.
    • (1981) Polymer , vol.22 , pp. 1687-1691
    • Ilavsky, M.1
  • 28
    • 0002074959 scopus 로고
    • Phase separation in hydrocolloid gels
    • eds S.E. Harding, S.E. Hill & J.R. Mitchell. Nottingham University Press, Nottingham
    • Kasapis, S. (1995) Phase separation in hydrocolloid gels. In Biopolymer Mixtures, eds S.E. Harding, S.E. Hill & J.R. Mitchell. Nottingham University Press, Nottingham, pp. 193-224.
    • (1995) Biopolymer Mixtures , pp. 193-224
    • Kasapis, S.1
  • 29
    • 0027883378 scopus 로고
    • Phase equilibria and gelation in gelatin/maltodextrin systems - Part IV: Composition-dependence of mixed-gel moduli
    • Kasapis, S., Morris, E.R., Norton, I.T. & Clark, A.H. (1993a). Phase equilibria and gelation in gelatin/maltodextrin systems - Part IV: composition-dependence of mixed-gel moduli. Carbohydr. Polym., 21, 269-276.
    • (1993) Carbohydr. Polym. , vol.21 , pp. 269-276
    • Kasapis, S.1    Morris, E.R.2    Norton, I.T.3    Clark, A.H.4
  • 30
    • 0027873989 scopus 로고
    • Phase equilibria and gelation in gelatin/maltodextrin systems - Part II: Polymer incompatibility in solution
    • Kasapis, S., Morris, E.R., Norton, I.T. & Gidley, M.J. (1993b). Phase equilibria and gelation in gelatin/maltodextrin systems - Part II: polymer incompatibility in solution. Carbohydr. Polym., 21, 249-259.
    • (1993) Carbohydr. Polym. , vol.21 , pp. 249-259
    • Kasapis, S.1    Morris, E.R.2    Norton, I.T.3    Gidley, M.J.4
  • 31
    • 0027842563 scopus 로고
    • Phase equilibria and gelation in gelatin/maltodextrin systems - Part I: Gelation of individual components
    • Kasapis, S., Morris, E.R., Norton, I.T. & Clark, A.H. (1993c). Phase equilibria and gelation in gelatin/maltodextrin systems - Part I: gelation of individual components. Carbohydr. Polym., 21, 243-248.
    • (1993) Carbohydr. Polym. , vol.21 , pp. 243-248
    • Kasapis, S.1    Morris, E.R.2    Norton, I.T.3    Clark, A.H.4
  • 32
    • 0024822645 scopus 로고
    • Proteins in whey: Chemical, physical and functional proteins
    • Kinsella, J.E. & Whitehead, D.M. (1989). Proteins in whey: chemical, physical and functional proteins. Adv. Food Nutr. Res., 33, 343-438.
    • (1989) Adv. Food Nutr. Res. , vol.33 , pp. 343-438
    • Kinsella, J.E.1    Whitehead, D.M.2
  • 33
    • 11644278486 scopus 로고
    • Thermodynamics of macromolecular systems
    • Koningsveld, R. (1989). Thermodynamics of macromolecular systems. Pure Appl. Chem., 61, 1051-1064.
    • (1989) Pure Appl. Chem. , vol.61 , pp. 1051-1064
    • Koningsveld, R.1
  • 34
    • 30244444190 scopus 로고
    • Soy protein products in the food industry
    • Ladd, J. (1994). Soy protein products in the food industry. Food Technol. Europe, 1, 120-124.
    • (1994) Food Technol. Europe , vol.1 , pp. 120-124
    • Ladd, J.1
  • 35
    • 21444436476 scopus 로고    scopus 로고
    • Gelation and phase separation in maltodextrin-caseinate systems
    • Manoj, P., Kasapis, S. & Chronakis, I.S. (1996). Gelation and phase separation in maltodextrin-caseinate systems. Food Hydrocolloids, 10, 407-420.
    • (1996) Food Hydrocolloids , vol.10 , pp. 407-420
    • Manoj, P.1    Kasapis, S.2    Chronakis, I.S.3
  • 36
    • 0022131639 scopus 로고
    • Large deformation and ultimate properties of biopolymer gels: 2. Mixed gel systems
    • McEvoy, H., Ross-Murphy, S.B. & Clark, A.H. (1985). Large deformation and ultimate properties of biopolymer gels: 2. Mixed gel systems. Polymer, 26, 1493-1500.
    • (1985) Polymer , vol.26 , pp. 1493-1500
    • McEvoy, H.1    Ross-Murphy, S.B.2    Clark, A.H.3
  • 37
    • 0006263578 scopus 로고
    • Proteins of milk
    • ed. N.P. Wong. AVI, New York
    • McL. Whitney, R. (1988). Proteins of milk. In Fundamentals of Dairy Chemistry, ed. N.P. Wong. AVI, New York, pp. 81-169.
    • (1988) Fundamentals of Dairy Chemistry , pp. 81-169
    • McL. Whitney, R.1
  • 38
    • 0026516552 scopus 로고
    • The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: An approximate theoretical treatment
    • Morris, E.R. (1992). The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: an approximate theoretical treatment. Carbohydr. Polym., 17, 65-70.
    • (1992) Carbohydr. Polym. , vol.17 , pp. 65-70
    • Morris, E.R.1
  • 39
    • 84987260295 scopus 로고
    • Gelation of β-lactoglobulin: Effects of sodium chloride and calcium chloride on the rheological and structural properties of gels
    • Mulvihill, D.M. & Kinsella, J.E. (1988). Gelation of β-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels. J. Food Sci., 53, 231-236.
    • (1988) J. Food Sci. , vol.53 , pp. 231-236
    • Mulvihill, D.M.1    Kinsella, J.E.2
  • 40
    • 0018547189 scopus 로고
    • Dynamic mechanical properties of polymers filled with agglomerated particles
    • Nielsen, L.E. (1979). Dynamic mechanical properties of polymers filled with agglomerated particles. J. Polym. Sci. Polym. Phys. Edn., 17, 1897-1901.
    • (1979) J. Polym. Sci. Polym. Phys. Edn. , vol.17 , pp. 1897-1901
    • Nielsen, L.E.1
  • 41
    • 0002348148 scopus 로고
    • A rapid method for the determination of whey protein denaturation
    • Parris, N. & Baginski, M.A. (1991). A rapid method for the determination of whey protein denaturation. J. Dairy Sci., 74, 58-64.
    • (1991) J. Dairy Sci. , vol.74 , pp. 58-64
    • Parris, N.1    Baginski, M.A.2
  • 42
    • 0019534907 scopus 로고
    • Mechanical properties of globular protein gels: II. Concentration, pH, and ionic strength dependence
    • Richardson, R.K. & Ross-Murphy, S.B. (1981). Mechanical properties of globular protein gels: II. Concentration, pH, and ionic strength dependence. Brit. Polym. J., 13, 11-17.
    • (1981) Brit. Polym. J. , vol.13 , pp. 11-17
    • Richardson, R.K.1    Ross-Murphy, S.B.2
  • 43
    • 0000722529 scopus 로고
    • Rheological measurement of κ-carrageenan during gelation
    • Richardson, R.K. & Goycoolea, F.M. (1994). Rheological measurement of κ-carrageenan during gelation. Carbohydr. Polym., 24, 223-225.
    • (1994) Carbohydr. Polym. , vol.24 , pp. 223-225
    • Richardson, R.K.1    Goycoolea, F.M.2
  • 44
    • 0025245064 scopus 로고
    • Role of the molecular weight on the mechanical properties of kappa carrageenan gels
    • Rochas, C., Rinaudo, M. & Landry, S. (1990). Role of the molecular weight on the mechanical properties of kappa carrageenan gels. Carbohydr. Polym., 12, 255-266.
    • (1990) Carbohydr. Polym. , vol.12 , pp. 255-266
    • Rochas, C.1    Rinaudo, M.2    Landry, S.3
  • 45
    • 84982559749 scopus 로고
    • Interaction of linear and branched polysaccharides in starch gelling
    • Schierbaum, F., Vorwerg, W., Kettlitz, B. & Reuther, F. (1986). Interaction of linear and branched polysaccharides in starch gelling. Die Nahrung, 30, 1047-1049.
    • (1986) Die Nahrung , vol.30 , pp. 1047-1049
    • Schierbaum, F.1    Vorwerg, W.2    Kettlitz, B.3    Reuther, F.4
  • 46
    • 85025563484 scopus 로고
    • Microstructure and rheological behaviour of particulate β-lactoglobulin gels
    • Stading, M., Langton, M. & Hermannson, A.-M. (1993). Microstructure and rheological behaviour of particulate β-lactoglobulin gels. Food Hydrocolloids, 7, 195-212.
    • (1993) Food Hydrocolloids , vol.7 , pp. 195-212
    • Stading, M.1    Langton, M.2    Hermannson, A.-M.3
  • 47
    • 30244554053 scopus 로고
    • Modelling the gelation of whey protein concentrates using percolation theory
    • ed. H. Visser. VCH, Weinheim
    • Steventon, A.J., Gladden, L.F., Bottomley, R.C. & Fryer, P.J. (1992). Modelling the gelation of whey protein concentrates using percolation theory. In Protein Interactions, ed. H. Visser. VCH, Weinheim, pp. 209-232.
    • (1992) Protein Interactions , pp. 209-232
    • Steventon, A.J.1    Gladden, L.F.2    Bottomley, R.C.3    Fryer, P.J.4
  • 48
    • 0002800705 scopus 로고
    • Viscoelastic behaviour of polymer and its comparison with model experiments
    • Takayanagi, M., Harima, H. & Iwata, Y. (1963). Viscoelastic behaviour of polymer and its comparison with model experiments. Mem. Fac. Eng. Kyusha Univ., 23, 1-13.
    • (1963) Mem. Fac. Eng. Kyusha Univ. , vol.23 , pp. 1-13
    • Takayanagi, M.1    Harima, H.2    Iwata, Y.3
  • 49
    • 5244321910 scopus 로고
    • Collapse of gels and the critical endpoint
    • Tanaka, T. (1978). Collapse of gels and the critical endpoint. Phys. Rev. Lett., 40, 820-823.
    • (1978) Phys. Rev. Lett. , vol.40 , pp. 820-823
    • Tanaka, T.1
  • 50
    • 0542391650 scopus 로고
    • Whey protein texturiser
    • ed. A. Turner. Sterling Publications Ltd, London
    • Thomsen, B. (1995). Whey protein texturiser. In Food Technology International Europe, ed. A. Turner. Sterling Publications Ltd, London, pp. 39-40.
    • (1995) Food Technology International Europe , pp. 39-40
    • Thomsen, B.1
  • 51
    • 84974326036 scopus 로고
    • Heat induced changes in sulphydryl and disulphide levels of β-lactoglobulin A and the formation of polymers
    • Watanabe, K. & Klostermeyer, H. (1976). Heat induced changes in sulphydryl and disulphide levels of β-lactoglobulin A and the formation of polymers. J. Dairy Res., 43, 411-418.
    • (1976) J. Dairy Res. , vol.43 , pp. 411-418
    • Watanabe, K.1    Klostermeyer, H.2
  • 52
    • 0024621764 scopus 로고
    • Differential scanning calorimetry, rheology, X-ray and NMR of very concentrated agarose gels
    • Watase, M., Nishinari, K., Clark, A.H. & Ross-Murphy, S.B. (1989). Differential scanning calorimetry, rheology, X-ray and NMR of very concentrated agarose gels. Macromolecules, 22, 1196-1201.
    • (1989) Macromolecules , vol.22 , pp. 1196-1201
    • Watase, M.1    Nishinari, K.2    Clark, A.H.3    Ross-Murphy, S.B.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.