酸奶及其成分对生和油炸大挥发物的除臭的影响
Manpreet Kaur1, Sheryl Barringer1
1Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
Molecules (Basel, Switzerland)
|August 12, 2023
概括
酸奶的成分,如脂肪和蛋白质,可以有效地减少大.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 生物化学 生物化学
背景情况:
- 大的消费导致由于硫的挥发性化合物而产生不愉快的气味.
- 酸奶及其成分正在研究它们对大气味的潜在除臭作用.
研究的目的:
- 为了阐明酸奶及其成分在大挥发物上的除臭机制.
- 评估加工 (炸) 和特定酸奶成分对硫挥发性减少的影响.
主要方法:
- 用各种物质处理的生和炸中的硫挥发性化合物的分析.
- 使用精选离子流管质谱仪 (SIFT-MS) 进行精确的挥发性测量.
- 研究了脂肪,蛋白质 (乳清,乳酪蛋白),水,pH和热量对除臭的作用.
主要成果:
- 油炸显著减少了大中的大多数硫挥发物.
- 与油炸大相比,处理方法更有效地减少了生大的挥发性物质.
- 脂肪,蛋白质和水明显降低了硫的挥发性度;脂肪和蛋白质的有效性因挥发性疏水性而异.
- 乳清蛋白,乳酪蛋白和它们的复合物显示出显著的除臭能力.
- 改变蛋白质结构 (pH 7,加热) 降低了除臭效果,突出了蛋白质的作用.
- 脂肪含量增加与增强的挥发性除臭相关.
结论:
- 酸奶的成分,特别是脂肪和蛋白质,可以有效地减少大引起的恶臭.
- 含有较高脂肪或蛋白质含量的食品配方可以减轻大气味.
- 了解食品成分和挥发性化合物之间的相互作用是气味管理的关键.
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