• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

相似文献

1
Direct acidification of model by lactobionic acid: physical, chemical and antimicrobial effects.乳糖酸对模型的直接酸化作用：物理、化学及抗菌效果
J Food Sci Technol. 2021 Feb;58(2):660-671. doi: 10.1007/s13197-020-04580-6. Epub 2020 Jun 24.
2
Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage.不同具有声称益生菌特性的芽孢杆菌菌株在加工奶酪（“requeijão cremoso”）生产和储存过程中的行为。
Int J Food Microbiol. 2019 Oct 16;307:108288. doi: 10.1016/j.ijfoodmicro.2019.108288. Epub 2019 Aug 7.
3
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide.生产含半乳糖低聚糖的奶油干酪再制干酪。
Carbohydr Polym. 2017 Oct 15;174:869-875. doi: 10.1016/j.carbpol.2017.07.021. Epub 2017 Jul 10.
4
The Step of Incorporation of GBI-30 6086 Into "requeijão cremoso" Processed Cheese Does Not Affect Metabolic Homeostasis of Rats.将GBI-30 6086掺入“cremoso requeijão”加工奶酪的步骤不会影响大鼠的代谢稳态。
Front Microbiol. 2019 Oct 22;10:2332. doi: 10.3389/fmicb.2019.02332. eCollection 2019.
5
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data.基于消费者的可涂抹加工奶酪雷奎约（Requeijão Cremoso）的快速感官特性分析：评估复选数据的新统计方法的性能
J Dairy Sci. 2017 Aug;100(8):6100-6110. doi: 10.3168/jds.2016-12516. Epub 2017 May 30.
6
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.乳清寡糖添加和奶油干酪再制过程中的钠减。
Food Res Int. 2018 May;107:137-147. doi: 10.1016/j.foodres.2018.02.018. Epub 2018 Feb 10.
7
Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.热超声处理作为巴西奶酪酱（Requeijão Cremoso）生产中融合的有效替代方法：超声功率对工艺特性的影响。
Ultrason Sonochem. 2024 May;105:106867. doi: 10.1016/j.ultsonch.2024.106867. Epub 2024 Apr 1.
8
Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.乳化盐类型对“奶油干酪涂抹酱”加工干酪的微观结构和流变性质的影响。
J Food Sci. 2012 Aug;77(8):E176-81. doi: 10.1111/j.1750-3841.2012.02797.x. Epub 2012 Jul 18.
9
Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters.嫩竹粉作为乳化盐在奶油干酪中的替代品及其对质量参数的影响。
Food Res Int. 2024 Jul;188:114457. doi: 10.1016/j.foodres.2024.114457. Epub 2024 May 11.
10
Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels.乳糖酸对乳凝胶的酸化、流变学特性及香气释放的影响
Food Chem. 2016 Sep 15;207:101-6. doi: 10.1016/j.foodchem.2016.03.066. Epub 2016 Mar 19.

本文引用的文献

1
Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications.乳寡糖酸作为一种有潜力的食品成分：最新研究与应用。
J Food Sci. 2019 Jul;84(7):1672-1681. doi: 10.1111/1750-3841.14686. Epub 2019 Jun 25.
2
Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese.巴西绿蜂胶对戈贡佐拉型奶酪表面微生物污染物的影响。
J Food Sci Technol. 2019 Apr;56(4):1978-1987. doi: 10.1007/s13197-019-03664-2. Epub 2019 Mar 11.
3
A Trojan-Horse Strategy Including a Bacterial Suicide Action for the Efficient Use of a Specific Gram-Positive Antibiotic on Gram-Negative Bacteria.一种特洛伊木马策略，包括细菌自杀作用，可有效利用特定革兰氏阳性抗生素对革兰氏阴性菌。
J Med Chem. 2018 May 10;61(9):3842-3844. doi: 10.1021/acs.jmedchem.8b00522. Epub 2018 Apr 23.
4
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.乳清寡糖添加和奶油干酪再制过程中的钠减。
Food Res Int. 2018 May;107:137-147. doi: 10.1016/j.foodres.2018.02.018. Epub 2018 Feb 10.
5
Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption.邀请评论：奶酪成熟过程中产生的生物活性化合物及陈奶酪消费与健康的关联。
J Dairy Sci. 2018 May;101(5):3742-3757. doi: 10.3168/jds.2017-13465. Epub 2018 Feb 21.
6
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.不同奶酪的抗氧化能力：影响因素及近红外光谱预测
J Dairy Sci. 2016 Jul;99(7):5074-5082. doi: 10.3168/jds.2015-10564. Epub 2016 Apr 13.
7
Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels.乳糖酸对乳凝胶的酸化、流变学特性及香气释放的影响
Food Chem. 2016 Sep 15;207:101-6. doi: 10.1016/j.foodchem.2016.03.066. Epub 2016 Mar 19.
8
Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens.嗜麦芽窄食单胞菌在干酪乳清/葡萄糖共发酵中同时生产乳糖酸和葡萄糖酸。
Bioresour Technol. 2015 Nov;196:314-23. doi: 10.1016/j.biortech.2015.07.092. Epub 2015 Jul 29.
9
Short communication: Effect of genetic type on antioxidant activity of Caciocavallo cheese during ripening.短讯：基因类型对卡乔卡瓦洛奶酪成熟过程中抗氧化活性的影响
J Dairy Sci. 2015 Jun;98(6):3690-4. doi: 10.3168/jds.2014-9097. Epub 2015 Apr 16.
10
Bio-production of lactobionic acid: current status, applications and future prospects.乳寡糖的生物生产：现状、应用及未来前景。
Biotechnol Adv. 2013 Dec;31(8):1275-91. doi: 10.1016/j.biotechadv.2013.04.010. Epub 2013 May 5.

乳糖酸对模型的直接酸化作用：物理、化学及抗菌效果

Direct acidification of model by lactobionic acid: physical, chemical and antimicrobial effects.

作者信息

Cardoso Taís, Dias Mariana Carolina Gipiela Corrêa, Dagostin João Luiz Andreotti, Masson Maria Lucia

机构信息

Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil.

出版信息

J Food Sci Technol. 2021 Feb;58(2):660-671. doi: 10.1007/s13197-020-04580-6. Epub 2020 Jun 24.

DOI:10.1007/s13197-020-04580-6
PMID:33568860
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7847888/
Abstract

ABSTRACT

Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of model in order to recognize some of the effects caused by the component as a food additive. The effects on the model were evaluated by the final properties of the product: water activity, rheological properties, antioxidant and antimicrobial capacity. Model of completely acidified with LBA showed the maximum antioxidant activity (88%). The results revealed a potential of application of LBA for microbial inhibition. All model produced presented pseudo plastic behaviour.

摘要

摘要

乳糖酸（LBA）具有独特的性质（抗氧化和抗菌）。然而，很少有研究旨在在食品中测试这些性质并证实其实际存在。本研究旨在将LBA/乳酸应用于模型生产，以识别该成分作为食品添加剂所产生的一些影响。通过产品的最终性质：水分活度、流变性质、抗氧化和抗菌能力来评估对模型的影响。用LBA完全酸化的模型显示出最大的抗氧化活性（88%）。结果揭示了LBA在微生物抑制方面的应用潜力。所有生产的模型均呈现假塑性行为。