Phase transition of triglycerides during semi-hard cheese ripening
Phase transition of triglycerides during semi-hard cheese ripening
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DOI：
10.1016/s0958-6946(00)00025-x
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发表时间：
2000-01-01
影响因子：
3.1
通讯作者：
Riou, MN
中科院分区：
文献类型：
--
作者：
Dufour, E;Mazerolles, G;Riou, MN
16种半硬质干酪的蛋白质（20.2-24.1%），脂肪（23.7-31.1%）和干物质（50.2-57.9%）的含量不同，并在控制条件下成熟。对16种不同干酪在成熟后第1、21、51和81天的荧光（维生素A）和中红外（2780-3000 cm（-1）区域）光谱进行了采集。采用主成分分析和典型相关分析方法对不同奶酪的中红外光谱和荧光光谱数据表进行了分析。相似性图表明，从红外光谱和荧光光谱可以区分四种不同成熟时间的干酪。此外，联合收割机的兴趣，这两个光谱被证明，因为一个更好的歧视的四个阶段，得到使用典型相关分析。与主成分和典型变量相关的光谱图案的检查表明，脂肪球中的甘油三酯酰基链的结构在奶酪成熟过程中被修改。在红外区的亚甲基带的移动和维生素A的荧光光谱的形状的变化同意部分结晶的甘油三酯从21至81天的存储。(C)2000爱思唯尔科技有限公司版权所有。
Sixteen semi-hard cheeses varying by their protein (20.2-24.1%), fat (23.7-31.1%) and dry matter (50.2-57.9%) contents were manufactured and ripened in controlled conditions. Fluorescence (vitamin A) and mid-infrared (2780-3000 cm(-1) region) spectra were collected on the 16 different cheeses at 1,21, 51 and 81 days of ripening. The data tables containing the mid-infrared and fluorescence spectra of the different cheeses were analyzed by principal component analysis and canonical correlation analysis methods. The obtained similarity maps showed that it was possible to discriminate the cheeses at the four different ripening times from the infrared and fluorescence spectra. In addition, the interest to combine the two spectroscopies was demonstrated since a better discrimination of the four stages was obtained using canonical correlation analysis. The examination of the spectral patterns associated with the principal components and the canonical variates showed that the structure of triglycerides acyl chains in fat globules was modified during cheeses ripening. The shift of the methylene bands in the infrared region and the changes of the shape of vitamin A fluorescence spectra agree with partial crystallization of triglycerides from 21 to 81 days of storage. (C) 2000 Elsevier Science Ltd. All rights reserved.