牛乳のホエータンパク質とムコ多糖混合系からの高圧誘導ゲルのレオロジー特性と微細構造

抄録

This study concerns the rheological properties and microstructure of pressure-induced gels (800 MPa, 30°C, 10 min) from the mixture of whey protein isolate (WPI) and mucopolysaccharide (10% or 20% chitosan (CN), 0.25% or 0.5% hyaluronic acid (HA) or 3∼10% chondroitin sulfate (ChS) were added in 20% w/v WPI). CN increased the hardness and breaking stress of gel and restrained the phase separation during gelation under high pressure. HA decreased the hardness and breaking stress of gel, and converted the microstructure to a coarser structure formed with micro-particles. ChS did not affect the rheological properties of gel, but such gel has similar effect to the microstructure of gel with HA. The results suggest that coacervation in the presence of an anionic polysaccharide is triggered by whey proteins gelation under high pressure.