在不同的微过温度下产生的状素保留剂的物理化学特性
Thomas C France1, Francesca Bot2, Alan L Kelly1
1School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland.
Journal of dairy science
|December 15, 2023
概括
在4°C的温度下使用微过 (MF) 和透过 (DF) 处理脱脂牛奶会耗尽β-素 (β-CN),改变含量和粘度. 这种取决于温度的过程对潜在的成分应用影响了素微粒的功能.
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 生物物理学的生物物理.
背景情况:
- 加工温度显著影响脱脂牛奶微过 (MF) 和透过 (DF) 的结果.
- 在乳制品成分应用中,素的成分和功能至关重要.
研究的目的:
- 为了研究加工温度 (4°C与50°C) 对脱脂牛奶MF/DF复合剂成分和物理化学性质的影响.
- 为了确定温度对β-素 (β-CN) 耗尽和由此产生的含量,热稳定性和粘度的影响.
主要方法:
- 脱脂牛奶是使用MF和DF在4°C或50°C处理的.
- 分析包括β-CN耗尽,传递,热稳定性,离子水平和表面粘度.
主要成果:
- 在4°C的MF/DF导致40%的β-CN耗尽,而在50°C的加工没有显示任何耗尽.
- 在4°C处理的复合物与在50°C处理的复合物相比,总和离子的含量较低,热稳定性更高,表面粘度增加.
- 较低的温度处理导致转移到透物中增加.
结论:
- 加工温度是控制β-CN含量和素微粒缩剂的物理化学特性的一个关键因素.
- 优化MF/DF温度可以修改素微粒结构和功能,为量身定制的乳制品成分提供潜力.
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