亚洲一区欧美在线,日韩欧美视频免费观看,色戒的三场床戏分别是在几段,欧美日韩国产在线人成

堆疊pH值對Mozzarella干酪熔化特性的影響
作者:
作者單位:

作者簡介:

通訊作者:

中圖分類號:

基金項(xiàng)目:

“十一五”國家科技支撐計(jì)劃資助項(xiàng)目（2009BADB9B06）和北京市重大科技計(jì)劃項(xiàng)目(D10110504600000)


Effect of Milling pH Value on Mozzarella Cheese Meltability
Author:
Affiliation:

Fund Project:

  • 摘要
    • |
  • 圖/表
    • |
  • 訪問統(tǒng)計(jì)
    • |
  • 參考文獻(xiàn)
    • |
  • 相似文獻(xiàn)
    • |
  • 引證文獻(xiàn)
    • |
  • 資源附件
    • |
  • 文章評論
    摘要:

    研究了堆疊pH值對Mozzarella干酪熔化性的影響。通過考察不同堆疊pH值Mozzarella干酪貯藏1~7周的熔化性、可凍結(jié)水含量、pH值4.6可溶性氮含量、Urea-PAGE電泳，利用共聚焦激光掃描電鏡、差示熱量掃描儀、流變儀，探討了堆疊pH值與Mozzarella干酪熔化特性的聯(lián)系。結(jié)果表明，低堆疊pH值的Mozzarella干酪樣品可凍結(jié)水含量低，結(jié)合水含量高，隨貯藏期延長（21d以上）蛋白水解片段增多，形成的纖維狀結(jié)構(gòu)更加有序，相應(yīng)的熔化性更好。

    Abstract:

    The effect of different milling pH value on cheese meltability was studied. Combined with confocal laser scanning spectroscopy, DSC and rheometer techniques, meltability, freezable water content, pH 4.6soluble protein and UreaPAGE were analyzed during 1~7 weeks storages. Results showed that Mozzarella cheese with a low milling pH value had less freezable water and more binding water. When the storage prolonged (more than 21 d), protein degradation increased, and better meltability was achieved. 

    參考文獻(xiàn)
    相似文獻(xiàn)
    引證文獻(xiàn)
引用本文

郭媛,郭慧媛,王芳,萬長江,姜鷺,任發(fā)政.堆疊pH值對Mozzarella干酪熔化特性的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2011,42(3):156-160. Guo Yuan,Guo Huiyuan, Wang Fang, Wan Changjiang, Jiang Lu, Ren Fazheng. Effect of Milling pH Value on Mozzarella Cheese Meltability[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(3):156-160.

復(fù)制
分享
文章指標(biāo)
  • 點(diǎn)擊次數(shù):
  • 下載次數(shù):
  • HTML閱讀次數(shù):
  • 引用次數(shù):
歷史
  • 收稿日期:
  • 最后修改日期:
  • 錄用日期:
  • 在線發(fā)布日期:
  • 出版日期: