凝机制对基于乳清蛋白分离物的大面包的物理性质的影响
Gabrielli Nunes Clímaco1, Luiz Henrique Fasolin1
1Universidade Estadual de Campinas (Unicamp), Faculade de Engenharia de Alimentos, Departamento de Engenharia e Tecnologia de Alimentos, Campinas - SP, CEP 13083-862, Brazil.
Food research international (Ottawa, Ont.)
|January 1, 2024
概括
乳清蛋白分离凝机制影响大奶牛的结构和特性. 冷设比格尔表现出有组织的挤压凝行为,而热设比格尔表现出无组织的,类似的特性,影响质地.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程是生物材料的工程.
- 合体和表面化学
背景情况:
- 乳清蛋白分离物 (WPI) 是一种具有凝性质的有价值的食品成分.
- 比格尔是一种复合凝,在食品和制药行业提供了多样化的应用.
- 了解凝机制对比格尔微观结构和机械性能的影响,对于产品开发至关重要.
研究的目的:
- 研究WPI的冷设 (CSB) 和热设 (HSB) 凝机制对大鱼产量的影响.
- 分析用不同的水凝:油凝比率生产的比格尔的结构组织和物理特性.
- 为了确定不同的凝策略如何影响基于WPI的比格尔的机械行为和潜在应用.
主要方法:
- 使用不同比例 (90:10到10:90) 的WPI水凝和油凝相生产大面包.
- 采用冷设 (NaCl添加和冷却) 和热设 (80°C,60分钟) 方法来形成水凝.
- 使用显微镜,富里埃变换红外光谱 (FTIR),热分析和纹理分析进行表征.
主要成果:
- 凝机制和比率显著影响了比格尔结构;CSB比HSB展现出更有组织的网络.
- 由于热引起的不稳定,HSB表现出混乱的结构,特别是在高油凝含量下,由于热引起的不稳定.
- FTIR证实了物理相互作用,而纹理分析揭示了独特的机械特性:HSB表现出具有破裂点的状行为,而CSB表现为挤压凝.
- 凝颗粒分散影响了WPI网络强度,但使用凝作为连续相的系统恢复了凝强度.
结论:
- WPI的凝机制在确定比格尔的物理和机械性质方面发挥着关键作用.
- 比格尔的成分和凝策略允许对机械性能进行调制,从而实现定制的应用.
- 这项研究提供了对控制食品中的各种感官特征的BIGEL结构和纹理的见解.
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