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Titolo:
EFFECT OF WATER-CONTENT AND SUGARS ON THE GLASS-TRANSITION OF CASEIN AND SODIUM CASEINATE
Autore:
KALICHEVSKY MT; BLANSHARD JMV; TOKARCZUK PF;
Indirizzi:
UNIV NOTTINGHAM,DEPT APPL BIOCHEM & FOOD SCI,SUTTON BONINGTON CAMPUS LOUGHBOROUGH LE12 5RD LEICS ENGLAND UNIV NOTTINGHAM,DEPT APPL BIOCHEM & FOOD SCI,SUTTON BONINGTON CAMPUS LOUGHBOROUGH LE12 5RD LEICS ENGLAND
Titolo Testata:
International journal of food science & technology
fascicolo: 2, volume: 28, anno: 1993,
pagine: 139 - 151
SICI:
0950-5423(1993)28:2<139:EOWASO>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
MILK-PROTEINS; MOLECULAR-WEIGHT; STABILITY; POLYMERS; BEHAVIOR;
Keywords:
DYNAMIC MECHANICAL THERMAL ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; NUCLEAR MAGNETIC RESONANCE; PLASTICIZATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
27
Recensione:
Indirizzi per estratti:
Citazione:
M.T. Kalichevsky et al., "EFFECT OF WATER-CONTENT AND SUGARS ON THE GLASS-TRANSITION OF CASEIN AND SODIUM CASEINATE", International journal of food science & technology, 28(2), 1993, pp. 139-151

Abstract

The glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state C-13 nuclear magnetic resonance (NMR) spectroscopy and X-ray diffraction. Glucose and lactose at 10% mass ratio of anhydrous casein had no effect on the glass transition of casein asa function of water content, although at 50% mass ratio there was some increase in glass transition temperature (T(g)), i.e. an anti-plasticizing effect, with glucose. In contrast, with 50% fructose in sodium caseinate, there was some plasticizing effect. These results are compared with previous results for amylopectin and gluten-sugar mixtures.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 14:22:19