Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk
Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk
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DOI：
10.1016/j.foodchem.2018.02.071
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发表时间：
2018-07-30
期刊：
影响因子：
8.8
通讯作者：
Abbaspourrad, Alireza
中科院分区：
文献类型：
--
作者：
Celli, Giovana B.;Ravanfar, Raheleh;Abbaspourrad, Alireza
在切达干酪加工过程中，一部分胭脂树橙经常转移到乳清流体中，这对所得乳清粉的视觉和感官属性产生负面影响。仍然需要减少粉末颜色的替代品。在这项研究中，酪蛋白-壳聚糖复合物的制备提供胭脂树橙优先凝乳和减少携带着色剂的量在乳清粉。这些复合物是相对球形的，平均复合物直径为8.3 +/- 1.9 μ m，zeta电位为+39.4 +/- 1.3 mV，包封率为38.2 +/-3.1%。FT-IR光谱证实了酪蛋白与壳聚糖之间的静电相互作用。复合物和商业胭脂树粉被纳入均质化，减少脂肪，脱脂牛奶，并进行酸凝固。酪蛋白-壳聚糖复合物处理的样品产生的乳清粉表现出更好的颜色质量比胭脂树粉制备，表明在这项研究中考虑的方法是有效的，在防止着色剂的迁移到乳清。
A fraction of annatto is often transferred to the whey fluid during Cheddar cheese processing, which negatively impacts the visual and sensory attributes of the resultant whey powder. Alternatives to reduce the color in the powder are still needed. In this study, casein-chitosan complexes were prepared to deliver annatto preferentially to the curd and reduce the amount of carryover colorant in whey powder. These complexes were relatively spherical, with a mean complex diameter of 8.3 +/- 1.9 mu m, zeta-potential of +39.4 +/- 1.3 mV, and entrapment efficiency of 38.2 +/- 3.1%. FT-IR spectroscopy confirmed the electrostatic interaction between casein and chitosan. Complexes and commercial annatto powder were incorporated into homogenized, reduced-fat, and fat-free milk, and subjected to acid coagulation. Whey powder produced from casein-chitosan-complex-treated samples exhibited better color quality than that prepared with annatto powder, indicating that the approach considered in this study was efficient in preventing the migration of colorant to the whey.