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使用热 (喷雾干燥工艺) 和非热 (超声波) 处理方法制成的驼牛奶奶粉:对物理化学,技术和功能性质的影响

Alanoud Al-Thaibani¹, Hussein Mostafa², Mariam Al Alawi¹

¹Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.

Ultrasonics sonochemistry

|October 15, 2024

概括

使用喷雾干燥 (SD) 或超声波 (US) 处理的驼牛奶奶粉 (CWP) 显示出更好的功能性质. 这两种方法都提高了物理化学和技术特性,使得CWP成为一种有价值的成分.

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
蛋白质化学蛋白质化学

背景情况:

乳清蛋白缩剂 (WPC) 是具有多种食品应用的功能成分.
驼牛奶乳酪 (CW) 提供独特的营养和功能性质.
加工方法对乳清粉的质量和功能产生重大影响.

研究的目的:

为了研究喷雾干燥 (SD) 和超声波 (US) 对驼奶奶粉 (CWP) 特性的影响.
通过不同的方法生产的CWP的结构,物理和功能特征进行比较.
确定最佳的加工条件,以提高CWP的技术功能性质.

主要方法:

驼牛奶乳酪被使用喷雾干燥 (170-200°C) 或超声波 (5-15分钟) 处理,然后冷干燥.
使用FTIR和XRD进行结构分析.
评估了粒子大小,表面电荷,颜色,可溶性和乳化活性.

主要成果:

SD和US都改善了CWP的物理化学和功能性质.
SD-185 CWP表现出最小的粒子大小 (215.1 nm) 和良好的乳化活性.
美国-15CWP显示蛋白质溶解率为100%,而SD样本更白.
结构分析显示,功能组之间没有显著差异,但SD样本的晶度较低.

结论:

喷雾干燥和超声波是提高驼牛奶奶粉技术功能性质的有效策略.
优化的SD和US处理可以产生CWP,提高溶解度,乳化和颗粒特性.
增强的CWP可以被用作食品工业中一个有价值的成分.

关键词:

驼牛奶奶酪粉是什么意思驼牛奶奶粉功能性质功能性质功能性质形态学形态学形态学喷雾干燥的喷雾干燥方法技术特性技术特性超声波超声波是指超声波的使用.

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