了解基于乳制品的系统中的盐扩散:一种模型方法,使用凝结的菌素缩物
V Weerasingha1, A L Kelly2, J J Sheehan3
1Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, T12 Y337, Co. Cork, Ireland.
Journal of dairy science
|January 17, 2026
概括
这项研究通过增加含量和30°C的盐分来优化模型奶酪中的盐分扩散,从而提高盐分的摄入量,以改善奶酪生产. 盐酸乳清显示盐分扩散率低于盐水.
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
- 物理化学 物理化学
背景情况:
- 盐的扩散对于奶酪生产至关重要,它会影响质地和味道.
- 复杂的因素影响盐的吸收,需要控制的研究环境.
- 模型奶酪系统提供了一个平台来隔离和分析这些因素.
研究的目的:
- 开发一种模型奶酪系统,用于研究盐分扩散.
- 评估,脂肪,pH值和温度对盐的迁移的影响.
- 为了研究使用盐酸乳清作为盐介质的潜力.
主要方法:
- 作为一个模型奶酪,利用了来自微粒素缩物的干凝.
- 使用Fick的第二定律评估盐的扩散.
- 使用富里埃变换红外光谱学分析了蛋白质结构的变化.
主要成果:
- 增加的含量 (0-1%重量/重量) 显著增强了盐的透.
- 与20°C或40°C相比,30°C的化改善了盐的扩散.
- 盐的扩散率从3.1×10−9到8.4×10−9 m2/s不等;较高的促进了扩散,而脂肪则阻碍了扩散.
- 由于透压力和粘度,盐酸乳清的扩散率低于盐水.
结论:
- 模型奶酪系统有效地模拟了盐的扩散动态.
- 含量和盐分温度是盐分吸收的关键调节器.
- 蛋白质矩阵结构和组成显著影响盐的迁移路径.
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