Étude des propriétés rhéologiques des gels faits à partir de systèmes mixtes chitosane-protéines
|Authors:||Hermosillo Jaramillo, Illiana Marcela|
|Abstract:||The gelation of two mixed systems containing proteins (P) and chitosan (CH) has been studied by rheology. The systems were: 1) a mixture of whey protein isolate (WPI) and CH, and 2) a mixture of bovine gelatin (Gb) with CH. Both systems have been studied in acid and alkaline environment at different polymers concentrations. Gels with different characteristics have been obtained with the two systems in all conditions studied. Chitosan has less influence on the gels at higher protein concentrations. The colour of the WPI-CH gels was white with a creamy aspect at acid pH, whereas they were translucent and elastic at alkaline pH. The Gb-CH systems always formed translucent gels; however the turbidity increases at pH 6. The work presented in this document has allowed the understanding the effect of the polymer concentrations as well as the pH and the type of protein on the rheological properties of the P-CH gels.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||16 April 2018|
|Collection:||Thèses et mémoires|
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