牛奶的微和透过过程中的跨膜压力会影响非沉积性素的释放
Norbert Raak1,2, Özgenur Coşkun1,2, Milena Corredig1,2
1Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Foods (Basel, Switzerland)
|June 10, 2023
概括
膜过会影响牛奶缩中的素微粒结构. 在微过和透过过程中控制跨膜压力 (TMP) 影响凝层,调节素解离和牛奶功能.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 合体化学 合体化学
背景情况:
- 膜过,特别是通过透过,会影响牛奶缩中的体结构.
- 蛋白分离到血清阶段受到透过条件的影响,影响牛奶缩物的功能.
研究的目的:
- 调查膜凝层在乳度期间可溶性和状素的体平衡中的作用.
- 确定跨膜压力 (TMP) 如何影响凝层形成和随后的素行为.
主要方法:
- 脱脂牛奶度使用微过和透过与一个横流螺旋绕膜.
- 在两个不同的TMP水平进行过,以诱导不同程度的凝层形成.
主要成果:
- 与高TMP相比,在低TMP下形成的非沉积性素聚合物的程度更大.
- 较高的TMP导致沉积层的压缩增加,影响了素解离.
结论:
- 沉积在膜上的凝层对乳汁度期间的体平衡有显著的贡献.
- 控制加工条件,特别是TMP,可以通过管理乳酪蛋白菌结构来调节牛奶缩的功能.
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