Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures
Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures
复制标题
淀粉对不同酪蛋白网络结构再制干酪机械性能和微观结构的影响
DOI：
10.1016/j.foodhyd.2017.12.001
复制
发表时间：
2018
影响因子：
10.7
通讯作者：
Nakamura Takashi
中科院分区：
文献类型：
--
作者：
Fu Wei;Nakamura Takashi
我们研究了木薯淀粉（TS）和马铃薯淀粉（PS）对不同酪蛋白网络结构再制干酪粘度、机械性能和微观结构的影响，并讨论了酪蛋白网络结构与硬度和粘度的关系。使用两种预煮奶酪 (PC) 生产不同酪蛋白网络结构的加工奶酪：PC1 和 PC2。在PC1组中，酪蛋白网络结构呈现随机类型。 TS的添加使酪蛋白网络结构变得分散，导致硬度增加，PS的添加使酪蛋白网络结构变得细链，带来最大的硬度。 PC2组的酪蛋白网络结构为细链型。 TS和PS对酪蛋白网络结构和硬度均无明显影响。这项研究的结果将帮助我们了解不同结构淀粉对具有不同类型酪蛋白网络结构的加工奶酪的粘度和机械性能的作用。
We investigated the effects of tapioca starch (TS) and potato starch (PS) on the viscosity, mechanical properties and the microstructure of processed cheese with different casein network structures and discussed the casein network structure relating to the firmness and viscosity. Different casein network structures of processed cheese were produced using two types of pre-cooked cheeses (PCs): PC1 and PC2. In the PC1 group, the casein network structure represented a random type. The addition of TS caused the casein network structure to become dispersed, leading to increased firmness, and the addition of PS caused the casein network structure to become fine-stranded and brought the most firmness. In the PC2 group, the casein network structure was a fine-strand type. Both TS and PS had no obvious impact on the casein network structure and the firmness. The results of this study will help us to understand the roles of different textural starches contributing to the viscosity and mechanical properties in processed cheese with different types of casein network structures.