干燥方法和酸性强度对酪蛋白酸钾理化性质的影响

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-01-01 DOI:10.15586/ijfs.v34i1.2010

F. Maruddin, Wahyu Triputra Hasim, Nursida, R. Malaka, H. M. Ali, M. Taufik, S. Sabil

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引用次数: 1

摘要

本研究的目的是通过傅立叶变换红外光谱（FTIR）表征酪蛋白酸钾的理化特性和化学结构，并标记干燥法制备的酪蛋白酸钾溶解蛋白含量、微观结构和水分含量以及酸强度。实验按照析因完全随机设计进行，共三组，同时描述了FTIR和微观结构分析的数据。结果表明，制备酪蛋白酸钾的酸和干燥方法可以提高抗氧化活性、a*评分（红色）和b*评分（黄色）。具体而言，冷冻干燥法结合酸处理可以降低水分含量，但改善粘度和微观结构性能。简而言之，我们可以认为干燥技术和酸对酪蛋白酸钾的质量产生了显著的影响。

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Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.