abstract Thereisanincreasingdemandt

abstract Thereisanincreasingdemandtotailorthefunctionalpropertiesofmixedbiopolymersystemsthatfind applicationindairyfoodproducts.Theeffectofstatichighpressureprocessing(HPP),upto600MPafor 15minatroomtemperature,onmilk–gelatinmixtureswithdifferentsolidconcentrations(5%,10%,15% and20%w/wmilksolidand0.6%w/wgelatin)wasinvestigated.Theviscosityremarkablyincreasedin mixturespreparedwithhighmilksolidconcentration(15%and20%w/w)followingHPPat300MPa, whereasHPPat600MPacausedadeclineinviscosity.Thiswasduetorupturedaggregatesandphase separationasconfirmedbyconfocallaserscanningmicroscopy.Molecularbondingofthemilk–gelatin mixturesduetoHPPwasshownbyFourier-transforminfraredspectra,particularlywithintheregions of1610–1690and1480–1575cm1,whichreflectthevibrationalbandsofamideIandamideII, respectively.

ผลลัพธ์ (ไทย) 2:

นามธรรม Thereisanincreasingdemandtotailorthefunctionalpropertiesofmixedbiopolymersystemsthatfind applicationindairyfoodproducts.Theeffectofstatichighpressureprocessing (HPP) upto600MPafor 15minatroomtemperature, onmilk-gelatinmixtureswithdifferentsolidconcentrations (5%, 10%, 15% and20% w / wmilksolidand0.6% w / wgelatin) wasinvestigated.Theviscosityremarkablyincreasedin mixturespreparedwithhighmilksolidconcentration (15% and20% w / w) followingHPPat300MPa , whereasHPPat600MPacausedadeclineinviscosity.Thiswasduetorupturedag​​gregatesandphase separationasconfirmedbyconfocallaserscanningmicroscopy.Molecularbondingofthemilk-เจลาติน mixturesduetoHPPwasshownbyFourier-transforminfraredspectra, particularlywithintheregions of1610-1690and1480-1575cm1, whichreflectthevibrationalbandsofamideIandamideII ตามลำดับ

ผลลัพธ์ (ไทย) 3:

applicationindairyfoodproducts thereisanincreasingdemandtotailorthefunctionalpropertiesofmixedbiopolymersystemsthatfind นามธรรม theeffectofstatichighpressureprocessing ( เอชพี ) upto600mpafor 15minatroomtemperature onmilk – , gelatinmixtureswithdifferentsolidconcentrations ( 5% , 10% , 15% และ 20 % w / wmilksolidand0.6 % w / wgelatin ) ถูก .theviscosityremarkablyincreasedin mixturespreparedwithhighmilksolidconcentration ( 15 % และ 20 % w / w ) followinghppat300mpa whereashppat600mpacausedadeclineinviscosity , . thiswasduetorupturedaggregatesandphase separationasconfirmedbyconfocallaserscanningmicroscopy . molecularbondingofthemilk – mixturesduetohppwasshownbyfourier transforminfraredspectra เจลาติน ,particularlywithintheregions of1610 – 1690and1480 – 1575cm1 whichreflectthevibrationalbandsofamideiandamideii

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