蛋白质和多糖化合物复合物用于减轻酸奶和酸奶中的冷引起的损伤
Ripley Vaughan1, Vermont Dia1, Elizabeth Eckelkamp2
1Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA.
Foods (Basel, Switzerland)
|December 30, 2025
概括
防添加剂,包括蛋白质和多糖化合物复合物,在模型系统中显示出冰的再结晶抑制,但未能防止酸奶和酸奶的结损伤.
科学领域:
- 食品科学 食品科学 食品科学
- 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:
- 结引起的损伤显著影响了高湿度乳制品的质量,如酸奶和酸奶酪.
- 关于在这些特定产品中使用防添加剂来减轻这种损害的研究有限.
研究的目的:
- 研究抗添加剂在冷过程中防止高湿度乳制品质量下降的潜力.
- 评估蛋白质-多糖化合物复合物的有效性,作为模型系统和实际乳制品中的防剂.
主要方法:
- 乳清蛋白分离物和大豆蛋白分离物与豆和兰巴卡拉 (未化和化形式) 复杂化.
- 在模型系统和酸奶和酸奶和酸奶中评估了防活性.
- 测量了冰晶的缩小尺寸和纹理特性 (坚固性,凝聚性,一致性,粒度).
主要成果:
- 蛋白质和多糖复合物在模型系统中表现出冰再结晶抑制活性,将冰晶体大小减少了35-64%.
- 这些复合物并没有防止酸奶和酸奶的冷引起的质量恶化.
- 处理导致坚性,凝聚性和一致性下降,乳制品的粒度增加.
结论:
- 虽然在模型系统中有效,但测试中的蛋白质多糖化合物并不能防止高湿度乳制品的结损伤.
- 复合物和乳制品食品成分之间的相互作用可能会干扰抗活性.
- 需要进一步的研究来开发乳制品的有效防策略.
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