有调整的小胞状酸含量素小胞的结构性质
Elaheh Ahmadi1, Tatijana Markoska1, Thom Huppertz1,2,3
1Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Sport, Health and Engineering, Victoria University, Melbourne, VIC 3001, Australia.
Foods (Basel, Switzerland)
|January 26, 2024
概括
微粒酸对于脱脂牛奶中的素微粒结构至关重要. 降低其含量会改变粒大小,度和素溶解度,影响牛奶的溶解度.
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:
- 素小粒是牛奶中的复杂的体结构.
- 酸 (MCP) 在稳定这些结构方面发挥着至关重要的作用.
研究的目的:
- 为了研究修改基酸盐 (MCP) 含量对脱脂牛奶特性的影响.
- 了解MCP水平与素小细胞完整性之间的关系.
主要方法:
- 脱脂牛奶MCP含量通过pH值修改和透析进行调整.
- 分析包括度,素菌粒大小,Ca/素分离,FTIR,1H NMR和31P NMR.
主要成果:
- 较低的MCP含量与减少的颗粒大小和度相关.
- 随着MCP的下降,可溶性氨酸度增加.
- 在MCP降低后,FTIR和31P NMR表明结构重组和Ca-free素增加.
结论:
- MCP对于维持素小细胞结构和完整性至关重要.
- 修改MCP含量显著影响牛奶的体和可溶性阶段.
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