Encapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature. Freeze-dried trehalose-whey protein isolate-sunflower oil systems with various ratios of the last were used as a carbohydrate-protein-lipid food model. The Guggenheim-Anderson-de Boer (GAB) water sorption relationship was used as a tool to model water sorption isotherms. The glass transition temperature was obtained by differential scanning calorimetry (DSC). Structural α-relaxation temperatures were measured by dynamical mechanical analyses (DMA), dielectric analysis (DEA) and combined to cover a broad range for strength assessment. The microstructure was characterized by optical light microscopy, confocal laser scanning microscopy and scanning electron microscopy. The C₁ and C₂ constants for Williams-Landel-Ferry (WLF) equation and structural strength parameter were calculated for each system. The effect of sunflower oil and water contents on strength of carbohydrate-protein system was analyzed. Strength shows decreasing with increasing of lipid concentration in the mixtures and more complex dependence on the water content in a system.

密封剂系统由于其功能和营养特性而获得了广泛的实用兴趣。本文的重点是理解在接近玻璃化转变温度的系统中的结构弛豫。冷冻干燥的海藻糖-乳清蛋白分离物-葵花籽油系统具有不同的最后比率，用作碳水化合物-蛋白-脂质食物模型。Guggenheim-Anderson-de Boer（GAB）的吸水率关系用作模拟吸水等温线的工具。通过差示扫描量热法（DSC）获得玻璃化转变温度。结构α松弛温度通过动态力学分析（DMA），介电分析（DEA）进行测量，并结合在一起以涵盖广泛的强度评估范围。通过光学显微镜对显微组织进行了表征，共聚焦激光扫描显微镜和扫描电子显微镜。C为每个系统计算了Williams-Landel-Ferry（WLF）方程的₁和C ₂常数以及结构强度参数。分析了向日葵油和水分含量对碳水化合物-蛋白质系统强度的影响。强度显示出随着混合物中脂质浓度的增加而降低，并且对系统中水含量的依赖性更加复杂。