Rheological and AFM Characteristic of Hydrolyzates Produced by Limited Enzymatic Hydrolysis of Soy Flour Extrudates

Witczak, M., Ptaszek, A., Žmudziński, D., Surówka, K. and Grzesik, M. Rheological and AFM Characteristic of Hydrolyzates Produced by Limited Enzymatic Hydrolysis of Soy Flour Extrudates Chemical Papers, Vol.59, No. 6b, 2005, 491-495

Document type: Článok z časopisu / Journal Article
Collection: Chemical papers  
 
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Author(s) Witczak, M.
Ptaszek, A.
Žmudziński, D.
Surówka, K.
Grzesik, M.
Title Rheological and AFM Characteristic of Hydrolyzates Produced by Limited Enzymatic Hydrolysis of Soy Flour Extrudates
Journal name Chemical Papers
Publication date 2005
Year available 2005
Volume number 59
Issue number 6b
ISSN 0366-6352
Start page 491
End page 495
Place of publication Poland
Publisher Versita
Collection year 2005
Language english
Subject 290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
Abstract/Summary Effect of limited proteolysis of extruded soy flour on rheological properties and microstructure of the obtained hydrolysates was investigated. Flow curves with a controlled shear rate and timedependent curves with a constant shear rate were determined. The surface of investigated material was studied with atomic force microscope Quesant “Nomad” model. Rheological characteristics have been studied using a Cheng and Evans structural theory. Multiple exponential flow law was used to calculate non-Newtonian equilibrium viscosity. The shear stress was modified using structural parameter accounting for time-dependent effect. These studies have shown a significant influence of the enzyme used upon the rheological properties and structure of suspensions of hydrolysis products.
 
 
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