Tomczyńska-Mleko Marta, Terpiłowski Konrad, Mleko Stanisław, Kwiatkowski Cezary, Kawecka-Radomska Małgorzata
Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka Street 15, 20-950 Lublin, Poland.
Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland.
Food Biophys. 2015;10(3):273-281. doi: 10.1007/s11483-014-9384-x. Epub 2014 Dec 9.
Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of added salt. Higher cation concentration produced gels a with higher quadratic mean of the surface roughness and maximum roughness height. Aerated gels of optimal properties for retaining air bubbles were characterized by similar surface roughness. The surface topography is mainly responsible for changes in the wettability. The contact angle of the probe liquid sample depends on the liquid surface tension components. An approach based on the contact angle hysteresis (CAH) is suitable for determining the total value of the apparent surface free energy of such materials. An approach based on the components of apparent surface free energy (LWAB) only allows the calculation of the dispersion component and electron donor parameter of energy in the case of added magnesium and iron salt. Wettability, depending on the nature of the surface, can be described for the hydrophilic surface by the Wenzel model, and for the hydrophobic surface by the Cassie - Baxter model.
使用氯化钙、氯化镁或氯化亚铁诱导预变性蛋白质分散体凝胶化来形成充气乳清蛋白凝胶。所得凝胶表面的结构取决于添加盐的类型和浓度。较高的阳离子浓度会产生表面粗糙度二次平均值和最大粗糙度高度更高的凝胶。具有保留气泡最佳性能的充气凝胶具有相似的表面粗糙度。表面形貌主要负责润湿性的变化。探针液体样品的接触角取决于液体表面张力成分。基于接触角滞后（CAH）的方法适用于确定此类材料的表观表面自由能总值。仅基于表观表面自由能（LWAB）成分的方法仅允许在添加镁盐和铁盐的情况下计算能量的分散成分和电子供体参数。根据表面性质，润湿性对于亲水性表面可以用文泽尔模型描述，对于疏水性表面可以用卡西 - 巴克斯特模型描述。
