Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
经贮藏后的牛乳浓缩蛋白(milk protein concentrate,MPC)的水溶性会下降FMMPC的水溶性直接影响其应用价值。本实验利用超声波技术处理新鲜和贮藏后的MPC,研究不同超声波处理条件对贮藏后的MPC水溶性的影响。结果表明:超声处理(50、300、...经贮藏后的牛乳浓缩蛋白(milk protein concentrate,MPC)的水溶性会下降FMMPC的水溶性直接影响其应用价值。本实验利用超声波技术处理新鲜和贮藏后的MPC,研究不同超声波处理条件对贮藏后的MPC水溶性的影响。结果表明:超声处理(50、300、600W分别处理5 min;300W分别处理3、5、10min)贮藏后的MPC85,其水溶性显著下降;而超声处理(300W或600W分别处理3、5、10min)新鲜MPC70后在50℃条件下贮藏30d,其水溶性下降较缓慢且300W处理10min的水溶性下降得最慢。因此,在MPC生产过程中进行超声处理,可以在一定程度上减缓MPC贮藏过程中水溶性下降程度。展开更多
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘经贮藏后的牛乳浓缩蛋白(milk protein concentrate,MPC)的水溶性会下降FMMPC的水溶性直接影响其应用价值。本实验利用超声波技术处理新鲜和贮藏后的MPC,研究不同超声波处理条件对贮藏后的MPC水溶性的影响。结果表明:超声处理(50、300、600W分别处理5 min;300W分别处理3、5、10min)贮藏后的MPC85,其水溶性显著下降;而超声处理(300W或600W分别处理3、5、10min)新鲜MPC70后在50℃条件下贮藏30d,其水溶性下降较缓慢且300W处理10min的水溶性下降得最慢。因此,在MPC生产过程中进行超声处理,可以在一定程度上减缓MPC贮藏过程中水溶性下降程度。
