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在不同的存储条件下,UHT处理的环境奶酪产品的纹理变化和机制

C F Xu¹, Z J Lu¹, Z Y Sheng¹

¹College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China.

Journal of dairy science

|July 10, 2025

概括

在储存期间经过超高温处理的奶酪质感变化受到温度的影响. 在4°C的冷藏会显著减缓蛋白质降解,并保持奶酪的质量,相比于25°C的环境储存.

科学领域:

食品科学食品科学食品科学
乳制品技术乳制品技术
材料科学是一种材料科学.

背景情况:

超高温 (UHT) 处理使奶酪产品能够在环境中储存,从而带来经济和市场优势.
在长期储存期间,在UHT处理奶酪中保持一致的质地是一个重大挑战.
了解纹理变化背后的机制对于优化产品质量至关重要.

研究的目的:

在不同的存储条件下 (4°C和25°C) 在9个月内研究UHT处理的奶酪产品的纹理演变.
阐明影响奶酪质感的潜在机制,包括蛋白质分解,矿物动力学和水的再分配.
为了比较冷藏与环境储存对奶酪质量恶化的影响.

主要方法:

低场核磁共振 (LF-NMR) 用于分析水的流动性和蛋白质网络的变化.
二甲基硫酸盐-多烯胺凝电泳 (SDS-PAGE) 用于量化蛋白质降解.
同焦激光扫描显微镜 (CLSM) 用于可视化微观结构变化.
在储存期间测量硬度,协同和pH值.

主要成果:

在这两种储存条件下,硬度显著增加,在25°C时更是如此.
由于水的结合能力,最初的相聚变量减少,但后来随着微观结构的变化而增加.
在更高的温度 (25°C) 和更长的储存时间下,蛋白质分解加速,导致蛋白质降解的增加.
LF-NMR表明从自由到结合水的转变,与更密集的蛋白质网络相一致.
CLSM揭示了最初的结构密集,随后是孔隙形成.

结论:

蛋白质分解,矿物动力学和水的再分配是影响UHT处理环境奶酪产品质感的关键因素.
与25°C储存相比,4°C的储存显著延缓了恶化过程.
调查结果为开发战略提供了关键的见解,以优化储存条件并延长环境奶酪产品的保质期.

关键词:

环境奶酪产品环境奶酪产品矿物迁移矿物迁移矿物迁移湿度湿度湿度是一种储存期是指储存期间的储存时间.质地质地质地

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