...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Dairy Journal >Acid skim milk gels: the gelation process as affected by preheating pH. (Special Issue: Netherlands Association for the Advancement of Dairy Science 1908-2008.)
【24h】

Acid skim milk gels: the gelation process as affected by preheating pH. (Special Issue: Netherlands Association for the Advancement of Dairy Science 1908-2008.)

机译：酸脱脂乳凝胶：受预热pH值影响的凝胶化过程。 （特刊：1908-2008年荷兰乳业科学发展协会。）

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The effect of preheating milk (10 min 80 degrees C) at pH values from 6.20 to 6.90 on formation of acid skim milk gels was studied by dynamic oscillation measurements. Up to pH 6.65 a higher pH of heating (pHheating) resulted in a higher G'. Since below pH 4.9 the development of G'(pH)/G'(pH=4.9) and tan delta (pH) was similar we assume that the rearrangement processes happening below pH 4.9 were similar for all pHheating values studied. Based on data for tan delta , G'(pH) and the pH of gel formation, it was hypothesized that the differences in moduli with pHheating stem from differences in the aggregation and rearrangement processes occurring before and just after gelation (pH>4.9). These differences are partly due to greater involvement of S-S interactions at higher pHheating. Furthermore, the soluble whey protein aggregates formed during preheating are in part not incorporated in the network, the extent depending on pH.
机译：通过动态振荡测量研究了在6.20至6.90的pH值下将牛奶预热（80分钟，10分钟）对酸性脱脂乳凝胶形成的影响。达到pH 6.65时，较高的加热pH（pHheating）导致较高的G'。由于在pH 4.9以下，G'（pH）/ G'（pH = 4.9）和tanδ（pH）的发展相似，因此我们假设在所有研究的pHheating值下，pH 4.9以下发生的重排过程均相似。根据tanδ，G'（pH）和凝胶形成pH的数据，假设pH加热时的模量差异源自凝胶化前后（pH> 4.9）发生的聚集和重排过程差异。这些差异部分是由于在较高的pH加热下S-S相互作用的参与程度更高。此外，在预热过程中形成的可溶性乳清蛋白聚集体部分不掺入网络中，其程度取决于pH。

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