Université Clermont-Auvergne, VetAgro Sup,63370 Lempdes, France; Université Clermont-Auvergne, VetAgro Sup, INRA, UMR sur le Fromage, UMRF, 15000, Aurillac, France.
Université Clermont-Auvergne, VetAgro Sup,63370 Lempdes, France; Université Clermont-Auvergne, VetAgro Sup, INRA, UMR sur le Fromage, UMRF, 15000, Aurillac, France.
Food Res Int. 2018 Mar;105:221-232. doi: 10.1016/j.foodres.2017.11.002. Epub 2017 Nov 8.
In this study, five Cantal-type cheeses with different salts (NaCl and KCl) and two ripening times (5 and 15days) were analyzed for their physicochemical characteristics, their structure at a molecular level and their rheological properties during heating (20 to 60°C). The analysis of the molecular structure of cheeses was investigated by MIR spectroscopy coupled with ICA (Independent Components Analysis) and rheological properties by small-amplitude oscillatory rheology. ICA on physicochemical characteristics showed a good discrimination of the cheeses as a function of their chemical characteristics and ripening time. ICA applied to MIR spectra gave Independent Components (ICs) that were attributed to the molecular characteristics of protein, water and fat. Signal proportions of each IC depicted information regarding changes in those ICs with salts, heating and ripening. In addition, similar fat melting temperatures were obtained, regardless the technique used (oscillatory rheology and MIR) for all cheeses. This study demonstrated that MIR spectroscopy coupled with ICA is a promising tool to monitor and characterize modification of cheeses at a molecular level depending on temperature, salt content, and ripening time.
在这项研究中，分析了五种不同盐（NaCl 和 KCl）和两种成熟时间（5 天和 15 天）的卡门培尔干酪，以研究其物理化学特性、分子水平结构以及在加热过程中的流变特性（20 至 60°C）。通过与 ICA（独立成分分析）耦合的 MIR 光谱分析奶酪的分子结构，通过小振幅振荡流变学分析流变特性。基于化学特性和成熟时间，对 ICA 进行的物理化学特性分析能够很好地区分奶酪。应用于 MIR 光谱的 ICA 给出了独立成分（IC），这些成分归因于蛋白质、水和脂肪的分子特性。每个 IC 的信号比例描绘了与盐、加热和成熟相关的这些 IC 的变化信息。此外，无论使用哪种技术（振荡流变学和 MIR），所有奶酪的脂肪熔点都相似。本研究表明，MIR 光谱与 ICA 结合是一种很有前途的工具，可用于监测和表征奶酪在分子水平上根据温度、盐含量和成熟时间的变化。
