Reološka svojstva proteina sirutke

master's thesis

• Title (english): Rheological properties of whey proteins
• Author: Patricija Hegedušić
• Mentor: Zoran Herceg (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2004-10-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu su provedena ispitivanja reoloških svojstava sirutkinih proteina (WP, WPC-60 i WPC-80), njihovih hidrolizata (HWP) i izolata (WP-α, WP-β) u praškastom te u obliku 10%-tnih suspenzija. Praškastim uzorcima određena je veličina čestica, razdioba veličine čestica te specifična površina, a suspenzijama prividna viskoznost, indeks tečenja i koeficijent konzistencije. Provedeno je i tribomehaničko tretiranje praškastih koncentrata proteina sirutke (WPC-60 i WPC-80) pri dvije različite brzine rotora. Dobiveni rezultati pokazali su da veličina čestica, a time i specifična površina ovise o kemijskom sastavu odn. udjelu proteina u praškastom materijalu. Sve suspenzije ispitivanih proteina bile su nenewtonske i imale su dilatantni karakter. Suspenzije s tribomehanički tretiranim proteinima imale su veću viskoznost od onih pripremljenih s netretiranim proteinima.

Abstract (english)

In this work, the rheological properties of powdered whey proteins (WP, WPC-60 and WPC-80), their hydrolizates (HWP) and isolates (WP-α, WP-β) as well as their 10% suspensions, were investigated. Particle size and their distribution as well as specific area were determined in powdered samples of proteins. Apparent viscosity, flow behavior index and coefficient of consistency were determined for protein suspensions. At the sime time the tribomechanical treatment of powdered whey protein concentrates (WPC-60, WPC-80) at two different rotor’s speed was performed. The results obtained have shown that particle size and therefore also the specific area depend on the chemical composition, especially protein content of powdered material. All investigated suspensions were non-Newtonian and exhibited dilatant properties. Exception was TWPC-80 suspension treated at the highest rotor’s speed that exhibited pseudoplastic character. Suspensions prepared with tribomechanicaly treated proteins had greater viscosity than those prepared with untreated proteins.

• Keywords: proteini sirutke; reološka svojstva; tribomehanička obrada; veličina čestica; viskoznost
• Keywords (english): particle size; rheological properties; tribomechanical treatment; viscosity; whey proteins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:145092
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 10:22:25