矿物质对牛奶泡性质的影响
Xiaoying Xiong1, Eeshaan Pundalik1, Vassilis Kontogiorgos1
1The ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia 4072, QLD, Australia.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
牛奶 牛奶 牛奶 牛奶
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 物理化学 物理化学
背景情况:
- 牛奶泡对于许多乳制品至关重要.
- 了解矿物成分对牛奶物理化学性质的影响对于产品开发至关重要.
- 特定的矿物离子可以影响表面特性和泡特性.
研究的目的:
- 为了研究不同矿物质 (二酸[KH2PO4],酸[K3Cit],化[CaCl2]和化[MgCl2]) 在不同度下对乳性质的影响.
- 评估矿物质减少如何影响牛奶泡.
- 为操纵矿物质含量提供洞察力,以实现乳制品中所需的泡特性.
主要方法:
- 通过添加KH2PO4,K3Cit,CaCl2和MgCl2在5,10和20毫米度上增加矿物质含量的准备的牛奶样本.
- 通过将牛奶蛋白缩物复制成改性模拟牛奶超过物中,制造出含量减少的矿物质的牛奶样本.
- 分析了物理化学性质 (粘度,表面张力) 和发泡性质 (可发泡性,发泡强度,发泡稳定性).
主要成果:
- 添加K3Cit增加了粘度和降低了表面张力;KH2PO4,MgCl2和CaCl2在这些特性中没有显著差异.
- CaCl2和MgCl2增强了泡的强度和稳定性,但降低了泡性.
- K3Cit降低了泡的稳定性和强度,同时增加了泡性. 矿物质减少在研究范围内的泡性质没有显著影响.
结论:
- 矿物质对牛奶泡性质的影响取决于矿物质类型及其度.
- 可以使用特定的矿物离子来定制乳制品中的泡特性.
- 矿物质含量操纵为优化乳制品食品设计中的泡性质提供了一种策略.
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