Unravelling of the water-binding capacity of cold-gelated whey protein microparticles
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- 作者：Jorien P.C.M. Petersa ; Frank J. Vergeldtb ; Henk Van Asb ; Hannemieke Luytenc ; Remko M. Booma ; Atze Jan van der Goota ; atzejan.vandergoot@wur.nl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Protein microparticles ; Cold gelation ; Water-binding capacity ; Time domain nuclear magnetic resonance ; Particle&ndash ; particle interactions
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：533-544
- 全文大小：3246 K
文摘
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Cold-gelated microparticles have a remarkably large water-binding capacity.
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Images of microparticle pellets show two water domains, TD NMR only one.
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Water within and between microparticles in a pellet exchanges quickly.
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The amount of water bound between microparticles is determined by particle interactions.
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The amount of water bound within microparticles is affected by centrifugation speed.