• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International Conference on Applications of Magnetic Resonance in Food Science >TWO-DIMENSIONAL LAPLACE INVERSION NMR TECHNIQUE APPLIED TO THE MOLECULAR PROPERTIES OF WATER IN DRY-SALTED MOZZARELLA-TYPE CHEESES WITH VARIOUS SALT CONCENTRATIONS
【24h】

TWO-DIMENSIONAL LAPLACE INVERSION NMR TECHNIQUE APPLIED TO THE MOLECULAR PROPERTIES OF WATER IN DRY-SALTED MOZZARELLA-TYPE CHEESES WITH VARIOUS SALT CONCENTRATIONS

机译：二维拉普拉斯倒置NMR技术应用于具有各种盐浓度的干盐型马苏里拉型奶酪中水的分子特性

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Cheese is an important source of nutrition and, in Western society, is considered to have an appealing flavour and texture. These textural characteristics are affected by the proteimwater ratio, pH and extent of proteolysis. Traditional Mozzarella manufacture incorporates a curd-stretching procedure that results in a structure that is akin to that of cooked chicken breast. It has been postulated that the casein proteins aggregate and form into strings during the stretching and that the regions surrounding each of the strings contain an aqueous phase containing some of the milk fat globules. This picture was based on electron microscopic examination. Kuo et al. used nuclear magnetic resonance (NMR) relaxation (T2) to show that the water in Mozzarella cheese could be considered to be in either of two states, or environments; one resembled free water, whereas the other was probably loosely bound to the protein. It was also considered that exchange between the two states was relatively slow.
机译：奶酪是营养的重要来源，在西方社会中，被认为具有吸引人的风味和质地。这些纹理特征受蛋白水解蛋白水比的影响，pH和蛋白水解程度。传统的马苏里拉制造包括凝固拉伸程序，导致类似于熟鸡胸肉的结构。已经假定酪蛋白蛋白质在拉伸期间聚集并形成弦中，并且每个弦周围的区域含有含有一些乳脂肪小球的水相。这张照片基于电子显微镜检查。 Kuo等人。二手核磁共振（NMR）松弛（T2）表明，马苏里拉奶酪中的水可以被认为是两个州或环境中的任何一种;一个类似的自由水，而另一个类似于蛋白质的束缚。还认为两国之间的交流相对较慢。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号