食品科学
流变学
化学
微观结构
纹理(宇宙学)
去酰胺
脱脂牛奶
品味
材料科学
酶
生物化学
复合材料
图像(数学)
人工智能
计算机科学
结晶学
作者
Jiajing Wu,Tian Dai,Rongyu Lin,Jinjin Niu,Zhen Li,Zhongyi Chang,Jia Chen,Chunjing Zou,Deming Jiang,Mei Jin,Jing Huang,Hongliang Gao
标识
DOI:10.1016/j.foodchem.2023.136831
摘要
The effects of enzymatic deamidation by protein-glutaminase (PG) on the texture, rheology, microstructure, and sensory properties of skimmed set-type yoghurt were studied. The proportion of small-particle size milk protein micelles (10-50 nm) increased significantly from 0 to 99.39% after PG deamidation. Cryo-SEM results revealed that PG-treated yoghurt had a denser and less open 3D structure. PG was effective at inhibiting post-acidification during storage at 4 ℃. The water holding capacity of PG-treated yoghurt (0.12 U·mL-1) increased by more than 15%. The fluidity and viscosity of yoghurt were significantly improved with increasing PG dose. Sensory evaluation revealed that PG (0.06 U·mL-1) significantly improved the smoothness and creaminess of skimmed set-type yoghurt, which corresponded to the pastiness in texture. In summary, PG can effectively address the problems of post-acidification, gel fracture, and flavors change in skimmed set-type yoghurt, providing new applications for PG in the food industry.
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