超声波和欧姆加热对切达奶酪蛋白质功能的联合影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-18 DOI:10.1016/j.idairyj.2024.106116

Ipek Altay , Yuri Kominami , Lucas Sales Queiroz , Thom Huppertz , Jens J. Sloth , Mohammad Amin Mohammadifar

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引用次数: 0

摘要

在奶酪粉生产过程中，通常使用钙封存盐（CSS）来促进蛋白质的水合和乳化，从而实现稳定的奶酪乳液喷雾干燥。然而，由于清洁标签产品的需求，有必要探索生产稳定奶酪饲料的替代方法。超声波和欧姆加热等技术在改良牛奶蛋白质方面前景广阔，提供了一种潜在的解决方案。因此，本研究旨在探索超声波和欧姆加热对切达奶酪中副酪蛋白基质结构的综合影响。超声波的应用促进了蛋白质介导的脂肪稳定，表明副酪蛋白的乳化功能得到了改善。SDS-PAGE 结果进一步证实了超声诱导的蛋白质相互作用的改变。欧姆加热的总体影响不太明显，与对照样品相比，矿物溶解度略高。这些发现凸显了这些技术在奶酪粉生产中减少或消除对 CSS 添加剂需求的潜力。

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Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese

In cheese powder production, achieving stable cheese emulsion for spray drying is often facilitated using calcium sequestering salts (CSS), promoting protein hydration and emulsification. However, demand for clean-label products necessitates exploring alternative methods to produce a stable cheese feed. Technologies such as ultrasound and ohmic heating, which are promising in modifying milk proteins, offer a potential solution. Therefore, this study aimed to explore the combined effect of ultrasound and ohmic heating on the structure of para-casein matrix in Cheddar cheese. The application of ultrasound promoted protein-mediated fat stabilization, indicating improved emulsifying functionality of para-caseins. SDS-PAGE results further supported the sonication-induced alterations in protein interactions. The overall influence of ohmic heating was less pronounced, with slightly higher mineral solubilization compared to the control sample. These findings highlight the potential of these technologies to reduce or eliminate the need for CSS additives in cheese powder production.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.