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了解复杂酸盐对酸诱导的牛奶风扇凝特性的影响:纹理,质,微观结构和分子力

Guangqiang Wei¹, Jifang Tao¹, Xiaoping Fu¹

¹College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.

Journal of dairy science

|May 18, 2024

概括

复杂的酸盐,包括三聚酸 (STPP) 和二酸 (DSP),显著增强牛奶扇奶酪的拉伸形成特性. 这项研究显示,由于STPP-DSP的添加,纹理,粘度和结构完整性得到了改善.

科学领域:

食品科学与技术食品科学与技术
乳制品科学乳制品科学
材料科学是一种材料科学.

背景情况:

牛奶风扇奶酪是一种拉伸奶酪,在实现最佳拉伸形成方面面临着挑战.
了解添加剂在改善奶酪质感方面的作用对于乳制品加工至关重要.

研究的目的:

为了研究复杂酸盐 (STPP-DSP) 对酸诱导的牛奶粉丝凝的凝特性和拉伸形成的影响.
阐明STPP-DSP改善牛奶扇奶酪的功能和质感特征的机制.

主要方法:

用三聚酸和二酸 (STPP-DSP) 处理牛奶粉丝凝.
凝性质的分析,包括拉长,粘度,粘度,弹性模量 (G') 和粘度模量 (G ′′).
使用了微结构,结构,光谱 (UV,EEM,FTIR),热 (DSC) 和X射线衍射分析.

主要成果:

使用STPP-DSP处理显著改善了绘图长度和粘合性.
随着STPP-DSP的添加,观察到粘度,弹性模量 (G') 和粘度模量 (G') 的增加.
证实了纤维结构的形成,增加了蛋白质展开 (β-fold) 和通过酸酸盐增强的蛋白质-蛋白质相互作用.

结论:

复合酸盐 (STPP-DSP) 有效地提高了奶粉粉奶酪的拉伸形成能力.
这些机制包括增强的蛋白质结构,增加的分子相互作用和改善的凝网络形成.
这些发现支持在优化拉伸奶酪生产中使用酸盐添加剂.

关键词:

复杂的酸盐复杂的酸盐凝的特性凝的特性分子间的力是分子间的力.牛奶风扇凝凝拉伸形成形成的拉伸形成

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