运用流变学行为和核磁共振光谱法对脱脂乳固体酸奶的特性进行研究。
Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy.
机构信息
Department of Food Science and Technology, Shanghai Institute of Technology, Number 100 Haiquan Road, Shanghai 201418, China.
Department of Food Science and Technology, University of California, Davis, CA 95616, USA.
出版信息
J Food Drug Anal. 2016 Oct;24(4):804-812. doi: 10.1016/j.jfda.2016.04.002. Epub 2016 May 31.
The effect of adding milk solids nonfat (MSNF) on the physical properties and microstructure of yogurts was investigated. The physical properties of fat free yogurt, fat free with MSNF yogurt, whole fat yogurt, and whole fat with MSNF yogurt were analyzed using shear viscosity, viscoelasticity, and texture analysis. The two yogurts with MSNF had higher consistency coefficient (K), storage modulus (G'), yield stress, and hardness. To gain insight into the multiphase system, nuclear magnetic resonance (NMR) and brightfield microscope images were acquired. The addition of MSNF significantly modified NMR relaxation time; T values were reduced significantly. Brightfield microscope images showed that the size of the protein network of the two yogurts with MSNF added was greater than that of the two yogurts without MSNF added. The microstructural information supported the physical information. The results showed that the increase in MSNF contributed positively to strengthening the physical/mechanical properties of yogurt.
研究了添加脱脂乳固体（MSNF）对酸奶物理性质和微观结构的影响。使用剪切粘度、黏弹性和质构分析对无脂酸奶、添加 MSNF 的无脂酸奶、全脂酸奶和添加 MSNF 的全脂酸奶的物理性质进行了分析。添加 MSNF 的两种酸奶具有更高的稠度系数（K）、储能模量（G'）、屈服应力和硬度。为了深入了解多相体系，还进行了核磁共振（NMR）和明场显微镜图像分析。添加 MSNF 显著改变了 NMR 弛豫时间；T 值显著降低。明场显微镜图像显示，添加 MSNF 的两种酸奶的蛋白质网络的尺寸大于未添加 MSNF 的两种酸奶。微观结构信息支持物理信息。结果表明，MSNF 的增加对增强酸奶的物理/机械性能有积极作用。
Zotero 插件