Moisture content impact creaming effect and microstructure of processed cheese containing different textural starches
Moisture content impact creaming effect and microstructure of processed cheese containing different textural starches
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DOI：
10.1016/j.idairyj.2020.104685
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发表时间：
2020-06-01
影响因子：
3.1
通讯作者：
Nakamura, Takashi
中科院分区：
文献类型：
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作者：
Fu, Wei;Nakamura, Takashi
以42.3% ~ 49.5%不同含水率的加工奶酪为研究对象，研究了不同含水率对天然马铃薯/木薯淀粉加工奶酪乳化效果和微观结构的影响。随着水分含量的增加，加工奶酪的酪蛋白网络结构呈细链状，从而产生奶油效应。在低含水率的加工奶酪中，马铃薯淀粉可以影响随机型酪蛋白网络变成细链，提高粘度，从而使加工奶酪更加坚固。除非水分含量很高，否则木薯淀粉的加入不会导致奶化效果和酪蛋白网络的变化。本研究的结果将有助于我们了解水分含量的作用及其对乳化效果和微观结构的影响，并有助于设定适当的水分含量来设计含有木薯/马铃薯淀粉的加工奶酪的粘度和微观结构。(C) 2020 Elsevier Ltd.版权所有。
Processed cheeses were produced with different moisture contents ranging from 42.3% to 49.5%, and effects of moisture contents on creaming effect and microstructures of processed cheeses with native potato/tapioca starch added were investigated. Along with the increased moisture content, the casein network structure of processed cheese became fine-stranded, and hence the creaming effect occurred. In processed cheese with low moisture content, potato starch could affect the random type casein network to become fine-stranded and enhance viscosity, thereby imparting more firmness to processed cheese. Tapioca starch addition did not lead to the creaming effect and changes in casein network unless the moisture content was high. The results of this study will help us understand the role of moisture content and how it contributes to the creaming effect and microstructure, and help set appropriate moisture content to design the viscosities and microstructures of processed cheese containing tapioca/potato starch. (C) 2020 Elsevier Ltd. All rights reserved.