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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 137 - 144 (8page)
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초록· 키워드
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The effects of NaCl on the rheological properties of collagen solutions were studied by steady shear test and thixotropic loop test. The results showed the rheological properties of the collagen solutions with different NaCl concentrations were quite different. With low NaCl concentrations (0 to 0.1 mol/L), the collagen solutions exhibited salting in effect. The pseudoplastic behavior of the solutions became weak, while the thixotropy became strong. The collagen solutions with high NaCl concentrations (0.1 to 0.3 mol/L) exhibited salting out effect. The pseudoplastic behavior of the solutions became strong and the thixotropy had no obvious variation. In addition, Ostwald de-waele model, Carreau model and Herschel-Bulkley model were used to fit the experimental data. The superimposed experimental data and the model curves indicated the suitability of the models used, except for the up curves in thixotropic loop test.
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참고문헌 (33)
참고문헌 신청
Abu-Jdayil, B. / 2001 / Effect of glucose and storage time on the viscosity of wheat starch dispersions, Carbohyd / Polym 46:207~215
Ahmed, J. / 2007 / Dynamic rheology and thermal transitions in meat-based strained baby foods / J. Food. Eng 78:1274~1284
Amis, E.J. / 1985 / Effect of pH on collagen flexibility determined from dilute-solution viscoelastic measurements / Int. J. Biol. Macromol 7:130~134
Arakawa, T. / 1984 / Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding / Biochemistry 23:5912~5923
Brown, E.M. / 2000 / Influence of neutral salts on the hydrothermal stability of acid – soluble collagen / J. Protein Chem 19:85~92
Ahmed, J. / 2007 / Dynamic rheology and thermal transitions in meat-based strained baby foods / J. Food. Eng 78:1274~1284
Amis, E.J. / 1985 / Effect of pH on collagen flexibility determined from dilute-solution viscoelastic measurements / Int. J. Biol. Macromol 7:130~134
Arakawa, T. / 1984 / Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding / Biochemistry 23:5912~5923
Brown, E.M. / 2000 / Influence of neutral salts on the hydrothermal stability of acid – soluble collagen / J. Protein Chem 19:85~92
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