相关实验视频
Updated: May 12, 2026
09:31
Calcium Carbonate Formation in the Presence of Biopolymeric Additives
Published on: May 14, 2019
16.7K
调节奶油奶酪的物理化学和功能性质,通过超过和减少
Qihui Wu1, Lydia Ong1, Ane Aldalur1
1Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
Food chemistry
|June 22, 2024
概括
奶油奶酪制作的牛奶的超过 (UF) 改变了蛋白质和的含量. 这影响了质地,微观结构和热稳定性,提供了控制奶油奶酪特性的方法.
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 材料科学 是一种材料科学.
背景情况:
- 牛奶的超过 (UF) 提供了一种方法,可以减少奶油奶酪生产期间的酸乳糖生成.
- 然而,改变蛋白质和的度对奶油奶酪物理化学性质的影响仍然不清楚.
研究的目的:
- 通过UF来研究脱脂牛奶度和随后的减少对奶油奶酪特性的影响.
- 了解如何操纵蛋白质和水平影响奶油奶酪的微观结构和功能.
主要方法:
- 脱脂牛奶是用UF在2.5倍和5倍的度进行的.
- 使用2% (w/v) 阴离子树脂处理实现了的减少.
- 分析了得到的奶油奶酪的物理化学特性,微观结构和热稳定性.
主要成果:
- 的度增加了和氨基酸,导致一个更柔软,更不粘性,更不热稳定的奶油奶酪,具有多孔的微观结构.
- 减少减少了生成,扩大了体质结构,减少了多孔性和增强了热稳定性,但没有显著影响硬度或粘度.
- 该研究表明,蛋白质和的度可以调节以改变功能性质.
结论:
- 超过和减少是修改奶油奶酪特性的有效策略.
- 调整蛋白质和的度提供了一种手段来定制奶油奶酪的质地,稳定性和微观结构.
相关概念视频
04:01Factors Affecting Solubility
Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...