Colsenet Roxane, Soderman Olle, Mariette François
Cemagref, UR Technologie des équipements Agro-alimentaires, CS 64426, 35044 Rennes, Cedex, France.
Magn Reson Imaging. 2005 Feb;23(2):347-8. doi: 10.1016/j.mri.2004.11.049.
Molecular transport characterized by diffusion coefficients is a key feature of food processes and especially in dairy processes. Caseins represent 80% of the protein content in milk and are directly involved in the formation of dairy gels. Consequently, providing a quantitative description of the solute diffusion in casein gels should contribute significantly to rationalization of the dairy processes. The objectives of this study were to study the self-diffusion coefficient of molecular probes [polyethyleneglycol (PEGs)] in casein solutions and gels, in particular with regard to the effects of the probe molecular size and casein concentration. We have shown that the PEG diffusion was an efficient tool to reveal the structural information relative to the gel matrix structure.
以扩散系数为特征的分子传输是食品加工过程尤其是乳制品加工过程的关键特性。酪蛋白占牛奶蛋白质含量的80%，并直接参与乳凝胶的形成。因此，定量描述溶质在酪蛋白凝胶中的扩散对于乳制品加工过程的合理化具有重要意义。本研究的目的是研究分子探针[聚乙二醇（PEGs）]在酪蛋白溶液和凝胶中的自扩散系数，特别是关于探针分子大小和酪蛋白浓度的影响。我们已经表明，PEG扩散是揭示与凝胶基质结构相关的结构信息的有效工具。
