Andoyo Robi, Dianti Lestari Vania, Mardawati Efri, Nurhadi Bambang
Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia.
Int J Food Sci. 2018 May 21;2018:7673259. doi: 10.1155/2018/7673259. eCollection 2018.
Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy) and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method.
分离乳清蛋白或浓缩乳清蛋白由于其在特定条件下形成凝胶的功能及其营养价值，在食品工业中被广泛使用。控制或操纵凝胶聚集体的形成常用于评估食品质地。许多研究人员利用分形分析，该分析提供定量数据（即分形维数），以便从根本上合理地分析和设计基于乳清蛋白的食品质地。进行这种定量分析也是为了更好地理解基于乳清蛋白的食品质地是如何形成的。本文综述了两种分形分析方法：图像分析（显微镜法）和流变学。然而，这些方法有几个局限性，极大地影响了所获得的分形维数值和聚集类型的准确性。因此，本文综述还讨论了在每种方法的分形分析过程中遇到的问题以及减少潜在误差的方法。
