School of Applied Sciences, RMIT University, Melbourne, VIC 3001, Australia; CSIRO Animal, Food and Health Sciences, Werribee, VIC 3030, Australia.
CSIRO Animal, Food and Health Sciences, Werribee, VIC 3030, Australia.
Food Chem. 2014 Aug 1;156:243-9. doi: 10.1016/j.foodchem.2014.01.097. Epub 2014 Feb 5.
High pressure processing (HPP) can induce structure development in macromolecules which are distinct from those of conventional thermal treatments. Gelation properties of whey protein (5-20% w/w) upon 15min HPP at 600MPa and 5 or 30°C (initial sample temperatures) were examined in the presence and absence of 5% w/w gelatin. The values of storage modulus (G') in pressure treated mixed gels were below those of their counterparts thermally treated at 80°C. Mixed systems subjected to HPP in the solution state possessed higher G' than the mixed systems subjected to HPP in the form of gels. The cooling profile of G' in pressurised mixed solutions was similar to that of the gelatin solution, which indicates that HPP resulted in a high degree of gelatin continuity. Confocal images confirmed that gelatin was the continuous phase whilst whey protein aggregated in discontinuous inclusions within the pressurised mixed systems.
高压处理（HPP）可以诱导大分子的结构发展，与传统的热处理明显不同。在存在和不存在 5%w/w 明胶的情况下，研究了在 600MPa 和 5 或 30°C（初始样品温度）下 15min HPP 处理下乳清蛋白（5-20%w/w）的凝胶化性质。在压力处理的混合凝胶中，储能模量（G'）的值低于在 80°C 下热处理的对应物的值。在溶液状态下经受 HPP 的混合系统具有比以凝胶形式经受 HPP 的混合系统更高的 G'。加压混合溶液中 G'的冷却曲线与明胶溶液的冷却曲线相似，这表明 HPP 导致明胶具有很高的连续性。共焦图像证实，明胶是连续相，而乳清蛋白在加压混合系统中的不连续包含物中聚集。
