Tokita M, Hikichi K, Niki R, Arima S
Biorheology. 1982;19(6):695-705. doi: 10.3233/bir-1982-19603.
Dynamic mechanical measurements were carried out to clarify the mechanism of the clotting process of casein micelle solution. It was found that the clotting process of casein micelle solution was formally expressed by a first order reaction. The enzyme concentration dependence of the latent time tL and the rate constant of gelation Kg were found to be tL alpha [E]-1.1, and Kg alpha [E]1.0, respectively. These results were intrepreted on the basis of the theory of gelation. The results obtained here were found to agree with the theoretical conjectures. The casein micelle concentration dependence of the complex rigidity was also studied.
进行动态力学测量以阐明酪蛋白胶粒溶液的凝固过程机制。发现酪蛋白胶粒溶液的凝固过程形式上由一级反应表示。发现潜伏时间tL和凝胶化速率常数Kg对酶浓度的依赖性分别为tLα[E]-1.1和Kgα[E]1.0。基于凝胶化理论对这些结果进行了解释。发现此处获得的结果与理论推测一致。还研究了复合刚性对酪蛋白胶粒浓度的依赖性。
