热处理通过改变沉行为来改善大米牛奶的分散稳定性
Dacheng Feng1, Sijia Yin1, Xinyao Wen1
1Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food chemistry
|April 14, 2024
概括
加热大米牛奶通过改变生物大分子来提高其分散稳定性. 热处理会诱导粉的凝化和蛋白质的化,提高颗粒度和沉行为,从而提高产品质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 米牛奶的分散稳定性差,阻碍了其商业生产.
- 优化加工条件对于提高米牛奶质量至关重要.
研究的目的:
- 为了研究热处理对大米牛奶分散稳定的影响.
- 了解加热引起的稳定性变化的潜在机制.
主要方法:
- 米牛奶在95°C温度下加热,持续时间不同 (0-5分钟).
- 通过视觉观察,血清度测量和离心堆积率来评估分散稳定性.
- 福里埃变换红外光谱法 (FTIR) 用于分析分子变化.
主要成果:
- 加热改善了分散稳定性,观察到沉行为的显著变化.
- 在加热5分钟后,血清度从1.86增加到2.95.
- 离心式沉率从9.25%增加到29.18%,表明体积粒子度更高.
- FTIR分析证实了热诱导的粉凝化和蛋白质变性.
结论:
- 热处理会改变米牛奶生物大分子,导致粒子度增加.
- 粉和蛋白质结构的观察到的变化有助于改善分散稳定性.
- 米牛奶的沉行为从自由过渡到受阻和加热后的压缩沉.
相关概念视频
Colloids
17.5K
Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
17.5K
Colloidal precipitates
574
The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...
574


