摘要
以不同泌乳期的牛初乳为原料 ,测定不同泌乳期 ,不同pH值以及添加磷酸盐、柠檬酸盐、蔗糖、钙离子、EDTA、卡拉胶等食品中允许添加物质的热凝固时间(HCT)对初乳热稳定性的影响。结果表明 :初乳的热稳定性随泌乳期和 pH值的增大而增大 ;磷酸盐、柠檬酸盐、蔗糖均对初乳的热稳定性有改善作用 ;而钙离子、卡拉胶、高浓度的EDTA则使初乳的热稳定性下降。
With bovine colostrum from different lactating times as material,HCT,pH and food additives such as phosphate,citrate,sucrose,Ca 2+ ,EDTA and carrageenan were measured to study the effect of these factors on the heat stability of colostrum.The result showed that the stability of colostrum went up with the increase of pH,and phosphate,citrate and sucrose were positive to enhance the stability while Ca 2+ and high concentration EDTA were negative.
出处
《沈阳农业大学学报》
CAS
CSCD
2003年第4期280-283,共4页
Journal of Shenyang Agricultural University
基金
辽宁省攻关课题"牛初乳生物活性物质的研究与功能新食品开发"项目 (2002208002)
