Bikbov T M, Grinberg V Y, Tolstoguzov V B
Nahrung. 1979;23(5):487-94. doi: 10.1002/food.19790230502.
The effect of heating temperature and duration (t = 80--120 degrees C and tau = 10--50 min) on gelation of the soy bean globulins solutions has been studied using the method of mathematical planning of experiment and taking the shear modulus (G) of the gel as an equivalent of the degree of conversion. The G(t, tau) depence has been found to have an only maximum at t = 88 +/- 2 degrees C and tau = 42 +/- 2 min, irrespective of gel concentration values C = 10--18.5 wt. %. Under these conditions, the concentration dependence of shear modulus is described by empirical relation G = alpha . C4.67. These results indicate that there exists a certain physical similarity of gelation mechanism at different values of C.
采用实验数学规划方法，以凝胶的剪切模量（G）作为转化程度的等效指标，研究了加热温度和持续时间（t = 80 - 120℃，τ = 10 - 50分钟）对大豆球蛋白溶液凝胶化的影响。发现G(t, τ)的依赖关系在t = 88 ± 2℃和τ = 42 ± 2分钟时仅有一个最大值，与凝胶浓度值C = 10 - 18.5 wt.%无关。在这些条件下，剪切模量的浓度依赖性由经验关系式G = α·C4.67描述。这些结果表明，在不同C值下，凝胶化机制存在一定的物理相似性。
