東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Viscoelastic properties of corn star...

Shim, Jae-Yong.

FindBook

Google Book

Amazon

博客來

Viscoelastic properties of corn starch-whey protein mixed gels and doughs.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Viscoelastic properties of corn starch-whey protein mixed gels and doughs./
作者:	Shim, Jae-Yong.
面頁冊數:	111 p.
附註:	Chair: Steven J. Mulvaney.
Contained By:	Dissertation Abstracts International61-06B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9978175
ISBN:	0599840218

Viscoelastic properties of corn starch-whey protein mixed gels and doughs.
Shim, Jae-Yong.

Viscoelastic properties of corn starch-whey protein mixed gels and doughs. - 111 p.

Chair: Steven J. Mulvaney.

Thesis (Ph.D.)--Cornell University, 2000.

Viscoelastic properties of corn starch (CS) and whey protein isolate (WPI) mixtures were studied on gels (15% and 30% total solids (TS)) and pre-gelatinized (PG) doughs (50% MC). The effect of environmental factors (pH and temperature) and composition (the ratio of CS to WPI) on these systems was also determined. WPI gels showed extensive stress relaxation (SR) indicative of a highly transient network structure, while CS gels relaxed very little in 2,000 s. Based on SR results, it appeared that CS and WPI mixed gels with 25% and 50% CS formed compatible network structures at 15% total solids only at pH 9. This supposition was supported by SEM microstructures obtained for dehydrated gels and a synergistic increase in the large strain fracture stress for these gels. Some synergy was also found for mixed gels at 30% total solids at pH 9, while at pH 7 the mixed gels seemed to contain separate additive WPI and CS networks unlike the case for pH 7 at 15% total solids. In both cases (15% and 30% TS) the degree of elasticity of the mixed gels decreased as the WPI content increased. Mixed gels (CS:WPI = 50:50) at pH 9 showed increased fracture stress and fracture strain relative to the same gels at pH 7. CS only doughs showed that the changes in G<super>′</super> were more dependent on PG temperature than pH; G<super>′</super> decreased linearly with PG temperature. Lower degradation of CS granules during PG process resulted in the higher G<super>′</super> and the lower rate of SR for doughs. During storage at 4°C, CS doughs made from PG flours thermalized at lower temperatures showed greater increases in G<super>′</super>. Doughs containing WPI had increased G<super>′</super> initially and a higher G<super> ′</super> dependence on PG pH. WPI also increased the rate of SR. Storage at VC appeared to decrease the extent of amylopectin recrystallization in WPI. This apparent reduction in amylopectin recrystallization was also more prominent for doughs made from PG flours thermalized at pH 9 than for those at pH 7, especially in doughs with large amounts of CS granules.

ISBN: 0599840218Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Viscoelastic properties of corn starch-whey protein mixed gels and doughs.
LDR:02989nam 2200265 a 45 001 938665
005 20110512
008 110512s2000 eng d
020 $a 0599840218
035 $a (UnM)AAI9978175
035 $a AAI9978175
040 $a UnM $c UnM
100 1 $a Shim, Jae-Yong. $3 1262640
245 1 0 $a Viscoelastic properties of corn starch-whey protein mixed gels and doughs.
300 $a 111 p.
500 $a Chair: Steven J. Mulvaney.
500 $a Source: Dissertation Abstracts International, Volume: 61-06, Section: B, page: 2831.
502 $a Thesis (Ph.D.)--Cornell University, 2000.
520 $a Viscoelastic properties of corn starch (CS) and whey protein isolate (WPI) mixtures were studied on gels (15% and 30% total solids (TS)) and pre-gelatinized (PG) doughs (50% MC). The effect of environmental factors (pH and temperature) and composition (the ratio of CS to WPI) on these systems was also determined. WPI gels showed extensive stress relaxation (SR) indicative of a highly transient network structure, while CS gels relaxed very little in 2,000 s. Based on SR results, it appeared that CS and WPI mixed gels with 25% and 50% CS formed compatible network structures at 15% total solids only at pH 9. This supposition was supported by SEM microstructures obtained for dehydrated gels and a synergistic increase in the large strain fracture stress for these gels. Some synergy was also found for mixed gels at 30% total solids at pH 9, while at pH 7 the mixed gels seemed to contain separate additive WPI and CS networks unlike the case for pH 7 at 15% total solids. In both cases (15% and 30% TS) the degree of elasticity of the mixed gels decreased as the WPI content increased. Mixed gels (CS:WPI = 50:50) at pH 9 showed increased fracture stress and fracture strain relative to the same gels at pH 7. CS only doughs showed that the changes in G<super>′</super> were more dependent on PG temperature than pH; G<super>′</super> decreased linearly with PG temperature. Lower degradation of CS granules during PG process resulted in the higher G<super>′</super> and the lower rate of SR for doughs. During storage at 4°C, CS doughs made from PG flours thermalized at lower temperatures showed greater increases in G<super>′</super>. Doughs containing WPI had increased G<super>′</super> initially and a higher G<super> ′</super> dependence on PG pH. WPI also increased the rate of SR. Storage at VC appeared to decrease the extent of amylopectin recrystallization in WPI. This apparent reduction in amylopectin recrystallization was also more prominent for doughs made from PG flours thermalized at pH 9 than for those at pH 7, especially in doughs with large amounts of CS granules.
590 $a School code: 0058.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Cornell University. $3 530586
773 0 $t Dissertation Abstracts International $g 61-06B.
790 $a 0058
790 1 0 $a Mulvaney, Steven J., $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9978175