Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk
Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk
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DOI：
10.1016/j.foodchem.2008.09.031
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发表时间：
2009-05-01
期刊：
影响因子：
8.8
通讯作者：
Anema, S. G.
中科院分区：
文献类型：
--
作者：
Anema, S. G.
加热（80摄氏度/30分钟）脱脂牛奶样品在不同的温度下酸化和酸凝胶化过程的性质，其次是流变学。在刚好低于凝胶化点的pH下，观察到tan δ的最大值（tan δ（max）），并且这随着酸化温度的升高而变得更加明显。在30 ° C的酸化温度和低于凝胶化的pH下，弹性模量（G '）随着pH的降低而均匀地增加：然而，在较高的酸化温度下。G ′-pH曲线不是均匀增加的，曲线中出现了一个肩（G ′（肩））。当在加热和酸化之前从乳中逐渐去除胶体磷酸钙（CCP）时，当存在时，G '（肩）不太明显，而tan δ（max）更明显。这些结果表明，CCP参与了酸化过程中牛奶凝胶化的早期阶段。结果进行了讨论，在酸化过程中的酪蛋白胶束的变化。(C)2008爱思唯尔有限公司保留所有权利。
Heated (80 degrees C/30 min) skim milk samples were acidified at different temperatures and the properties of the acid gelation process were followed by rheology. At pH just below the point of gelation, a maximum in tan delta (tan delta(max)) was observed, and this became more pronounced as the acidification temperature was increased. At an acidification temperature of 30 degrees C and at pH below gelation, the elastic modulus (G') increased uniformly with decreasing pH: however, at higher acidification temperatures. the G' versus pH curves did not increase uniformly and a shoulder (G'(shoulder)) appeared in the curves. When the colloidal calcium phosphate (CCP) was progressively removed from the milk prior to heating and acidification, the G'(shoulder), when present, was less pronounced, whereas the tan delta(max) was more pronounced. These results indicate that the CCP was involved in the early stages of milk gelation during acidification. The results are discussed in relation to the changes in casein micelles during acidification. (C) 2008 Elsevier Ltd. All rights reserved.