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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
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Document type:
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Článok z časopisu / Journal Article |
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Collection:
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Chemical papers
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| Attached Files |
| Name |
Description |
MIMEType |
Size |
Downloads |
n596ba491.pdf
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596ba491.pdf |
application/pdf |
474.94KB |
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| Author(s) |
Witczak, M.
Ptaszek, A.
Žmudziński, D.
Surówka, K.
Grzesik, M.
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| Title |
Rheological and AFM Characteristic of Hydrolyzates Produced by Limited Enzymatic Hydrolysis of Soy Flour Extrudates
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| Journal name |
Chemical Papers
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| Publication date |
2005
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| Year available |
2005
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| Volume number |
59
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| Issue number |
6b
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| ISSN |
0366-6352
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| Start page |
491
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| End page |
495
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| Place of publication |
Poland
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| Publisher |
Versita
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| Collection year |
2005
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
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| 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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