Milk gelation mechanism
- Авторлар: Smykov I.T1
-
Мекемелер:
- Шығарылым: № 9 (2016)
- Беттер: 45-48
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328699
- ID: 328699
Дәйексөз келтіру
Ашық рұқсат
Рұқсат берілді
Аннотация
The mechanism of gel formation in milk and self-orzanizing of gel structure are greatly conditioned by appearance of the three dimentional field of stochastic microflows caused by the effect of Ludwig Soret and effect of Magaroni on the casein micells clusters The field of the microflows increases the number of interacting components in the structure of the gel per unit of time (speed) and reduces free energy of the system limited by a final number of possible formed connections in the whole gel structure. A three dimentional field of micro flows provides formation of the positive back connection in the system that speeds up the process of gel formation due to the increase of the rate of heat - and mass exchange. The depth of the back relation decreases in the course of the process development. Appearance of micro flows in the system in the fractal model of gel formation makes mechanisms of cluster aggregation more understandable. This mechanism is the core of the process of structural self-organization in gel formation, the formation of self-similar, fractal structure, which is based on the principle of minimizing the free energy of the system.
Негізгі сөздер
Толық мәтін
Әдебиет тізімі
- Holt C., Horne D. The hairy casein micelle: evolution of the concept and its implications for dairy technology//Neth. Milk and Dairy J. 1996. № 50. P. 85-111.
- Stauffer D. Gelation in concentrated critically branched polymer solutions. Percolation theory of intramolecular bond cycles // J. of Chem. Soc., Faraday Transactions II. 1976. № 72. P. 1354-1364.
- Bremer L.G.B., van Vliet T., Walstra P. Theoretical and experimental study of the fractal nature of the structure of casein gels //J. of the Chem. Soc.: Faraday Transactions. 1989. № 85. P. 3359-3372.
- Mandelbrot B.B. Fractals: Form, Chance and Dimension // W.H. Freeman and Co. 1977.
- Смыков И.Т. Фрактальные структуры роста в молочном сгустке // Хранение и переработка сельхозсырья. 2008. № 3. С. 14-17.
- Смыков И.Т. Исследования кинетики формирования белковой структуры в процессе гелеобразования // Хранение и переработка сельхозсырья. 2012. № 6. С. 30-37.
- Смыков И.Т. Сравнительные исследования термодинамики образования молочного геля // Хранение и переработка сельхоз-сырья. № 2.2008. C. 26-31.
- Ptitsyn O.B. Molten globule and protein folding //Adv. Protein Chem. 1995. № 47. P. 83-229.
- Farrell H.MJr., Qi P.X., Brown E.M., Cooke P.H., Tunick M.H., Wickham E.D., d Unruh J.J. Molten Globule Structures in Milk Proteins: Implications for Potential New Structure-Function Relationships // J. Dairy Sci. 2002. №85. P. 459-471.
- Smykov I.T. Kinetics of Milk Gelation. Part I. Coagulation Mechanism. Chapter 3. P. 65-82 in book - Rheology: principles, applications and environmental impacts / Nova Science Publ., New York, 2015.
- Smykov I.T. Kinetics of Milk Gelation. Part II. Mathematical Modeling. Chapter 4. P. 83-103 in book - Rheology: principles, applications and environmental impacts / Nova Science Publ., New York, 2015.
- Смыков И.Т. Структурирование в молочном сгустке // Молочная промышленность. 2002. № 11. С. 59-63.
Қосымша файлдар
