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堆叠pH值对Mozzarella干酪熔化特性的影响 被引量：5

Effect of Milling pH Value on Mozzarella Cheese Meltability
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摘要 研究了堆叠pH值对Mozzarella干酪熔化性的影响。通过考察不同堆叠pH值Mozzarella干酪贮藏1~7周的熔化性、可冻结水含量、pH值4.6可溶性氮含量、Urea-PAGE电泳,利用共聚焦激光扫描电镜、差示热量扫描仪、流变仪,探讨了堆叠pH值与Mozzarella干酪熔化特性的联系。结果表明,低堆叠pH值的Mozzarella干酪样品可冻结水含量低,结合水含量高,随贮藏期延长（21 d以上）蛋白水解片段增多,形成的纤维状结构更加有序,相应的熔化性更好。 The effect of different milling pH value on cheese meltability was studied.Combined with confocal laser scanning spectroscopy,DSC and rheometer techniques,meltability,freezable water content,pH 4.6-soluble protein and Urea-PAGE were analyzed during 1~7 weeks storages.Results showed that Mozzarella cheese with a low milling pH value had less freezable water and more binding water.When the storage prolonged（more than 21d）,protein degradation increased,and better meltability was achieved.
作者 郭媛 郭慧媛 王芳 万长江 姜鹭 任发政
机构地区 中国农业大学食品科学与营养工程学院 大理农林职业技术学院
出处 《农业机械学报》 EI CAS CSCD 北大核心 2011年第3期156-160,共5页 Transactions of the Chinese Society for Agricultural Machinery
基金 "十一五"国家科技支撑计划资助项目(2009BADB9B06) 北京市重大科技计划项目(D10110504600000)
关键词 MOZZARELLA干酪 堆叠pH值 熔化性 Mozzarella cheese Milling pH value Meltability
分类号 TS252.53 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献15

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二级参考文献14

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共引文献8

同被引文献78

  • 1宗绪岩,李丽,罗惠波,边名鸿,付涛,江文涛.乳清饮料酒研制及其风味物质研究[J].四川理工学院学报（自然科学版）,2011,24(6):636-639. 被引量：2
  • 2张立彬,胡海根,计时鸣,胥芳.果蔬产品品质无损检测技术的研究进展[J].农业工程学报,2005,21(4):176-180. 被引量：31
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引证文献5

二级引证文献26

农业机械学报
2011年 第3期

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