热传导导向预冷策略诱导的蛋白质"记忆效应"提高了奶油泡的稳定性
Yiqiu Deng1, Xiuhang Chai1, Wanjun Han1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Food research international (Ottawa, Ont.)
|January 9, 2026
概括
牛奶油混合物的快速冷通过改变蛋白质结构和促进受控的脂肪球体凝聚来提高泡的稳定性,从而改善泡的特性.
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
- 物理化学 物理化学
背景情况:
- 在空气化乳制品系统中,泡的稳定性至关重要,并受到脂肪球体凝聚的影响.
- 控制脂肪球凝聚需要了解蛋白质结构和界面特性.
研究的目的:
- 研究不同预冷策略 (快速冷与缓慢冷) 对牛奶油混合物的影响.
- 分析对蛋白质结构的影响,界面特性,以及由此产生的泡特性.
- 为了确定最佳的预冷方法,以提高泡的稳定性.
主要方法:
- 快速冷 (RF) 在冰水浴中和慢速冷 (SF) 在冰箱中应用于原奶油混合物.
- 蛋白质结构变化的分析 (例如α-螺旋体含量,疏水聚合).
- 测量界面特性 (吸收的蛋白质量,界面膜厚度) 和宏观泡特性 (泡大小,度,形状保留).
主要成果:
- 快速冷 (RF) 诱导了不可逆转的蛋白质结构变化,增加了α-螺旋体含量和疏水聚合.
- 射频处理显著降低了被吸附的蛋白质和界面膜厚度 (从4.0nm到1.0nm).
- 射频促进了脂肪球体的可控制的部分凝聚,导致具有细泡,高度和良好的形状保留的稳定泡. RF-45的效果是最好的.
结论:
- 基于传热效率的预冷策略可以诱导牛奶蛋白中的结构"记忆效应".
- 这种物理策略允许有针对性的调节脂肪球体凝聚.
- 在气化乳制品系统中,可以通过受控的预冷方法来实现泡性能的定制.
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