低场核磁共振技术测定石花菜对酸奶水分迁移及超微结构的影响
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摘要
利用低场核磁共振及其成像技术对比了石花菜酸奶和酸奶水分迁移特性;并采用环境扫描电镜对石花菜酸奶超微形貌特征进行观察分析。结果表明,石花菜酸奶在发酵及储藏过程中的水分含量变化幅度小于不添加石花菜的酸奶,持水性增强;确定了前期发酵最优时间为6 h,冷藏后熟最优时间为24 h;通过环境扫描电镜观察发现石花菜酸奶中酪蛋白胶束与石花菜琼胶分子间相互缠结,蛋白链球颗粒粘结在致密的琼胶网络结构之中。
The changes of water mobility of Gelidium amansii yogurt and pure yogurt were analyzed by low-field nuclear magnetic resonance(NMR)and magnetic resonance imaging(MRI). The ultrastructural characteristics of G. amansii yogurt were analyzed by environment scanning electron microscope(ESEM). The results showed that the variation of water content in G. amansii yogurt was less than yogurt without G. amansii, and water holding capacity of G. amansii was increased. The optimal pre-fermentation time was 6 h, and the optimal time for cold-ripening was 24 h. ESEM showed that the casein micelle interlaced with G. amansii agar molecular, and the protein chain pellets were cohered in the dense structure of the agar network.
The changes of water mobility of Gelidium amansii yogurt and pure yogurt were analyzed by low-field nuclear magnetic resonance(NMR)and magnetic resonance imaging(MRI). The ultrastructural characteristics of G. amansii yogurt were analyzed by environment scanning electron microscope(ESEM). The results showed that the variation of water content in G. amansii yogurt was less than yogurt without G. amansii, and water holding capacity of G. amansii was increased. The optimal pre-fermentation time was 6 h, and the optimal time for cold-ripening was 24 h. ESEM showed that the casein micelle interlaced with G. amansii agar molecular, and the protein chain pellets were cohered in the dense structure of the agar network.
引文
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[2]王兆龙.核磁共振技术在抗性淀粉酸牛奶中的应用[D].南昌:南昌大学,2012.
[3]苗志英,夏天,陈珊珊,等.基于单边核磁共振技术的乳制品品质分析[J].食品科学,2016,37(22):155-159.
[4]万婕.豆渣膳食纤维动态超高压微射流改性过程中超分子结构变化与性质的关系研究[D].南昌:南昌大学,2009.
[5]王兆龙.核磁共振技术在抗性淀粉酸牛奶中的应用[D].南昌:南昌大学,2012.
[6]HINRICHS R,GOTZ J,WEISSER H.Water-holding capacity and structure of hydrocolloid-gels,WPC-gels and yogurts characterised by means of NMR[J].Food Chem,2003,82(1):155-160.
[7]LUCAS T,WAGENER M,BAREY P,et al.NMR assessment of mix and ice cream.Effect of formulation on liquid water and ice[J].Int Dairy J,2005,15(10):1064-1073.
[8]BOTLAN D L,HELIE-FOUREL I.Assessment of the intermediate phase in milk fat by low-resolution nuclear magnetic resonance[J].Anal Chim Acta,1995,311(2):217-223.
[9]DEAN A L,MARIETTE F,LUCAS T,et al.Assessment of the state of water in reconstituted milk protein dispersions by nuclear magnetic resonance(NMR)and differential scanning calorimetry(DSC)[J].LWT-Food Sci Technol,2001,34(5):299-305.
[10]朱丰,刘施琳,李天骄,等.响应面法优化石花菜酸奶发酵工艺研究[J].中国酿造,2017,36(4):103-108.
[11]肖昌贵.红曲酸奶发酵工艺及其品质研究[D].福州:福州大学,2014.
[12]万婕,刘成梅,刘伟,等.核磁共振技术研究膳食纤维酸奶发酵及储藏过程中的水分迁移行为[J].食品科技,2009(5):74-76.
[13]WU J,LI L L,WU X Y,et al.Characterization of Oat(Avena nuda L.)β-glucan cryogelation process by low-field NMR[J].J Agr Food Chem,2016,64(1):310-319.
[14]HILLS B P.Applications of low-field NMR to food science[J].Ann Rep NMR Spectr,2006,58(5):177-230.
[15]陆婧.藏灵菇酸奶及酸奶粉的制作工艺优化[D].兰州:甘肃农业大学,2013.
[16]程一鑫,张锦胜,王兆龙,等.低场NMR研究抗性淀粉对酸牛奶在贮藏过程中持水性的变化[J].食品工业科技,2013,34(10):93-96.
[17]林向阳.核磁共振及成像技术在面包制品加工与储藏过程中的研究[D].南昌:南昌大学,2006.
[18]林向阳,陈卫江,何承云,等.核磁共振及其成像技术在面团形成过程中的研究[J].中国粮油学报,2006,21(6):163-167.
[19]陈卫江,林向阳,阮榕生,等.核磁共振技术无损快速评价食品水分的研究[J].食品研究与开发,2006,27(4):125-127.
[20]彭树美,林向阳,阮榕生,等.核磁共振及成像技术在食品工业中的应用[J].食品科学,2008,29(11):712-716.
[21]林向阳,RUAN R,CHEN P,等.食品中核磁共振状态图的应用(英文)[J].食品科学,2004,25(10):91-94.
[22]陈臣,郭本恒.核磁共振技术在乳制品研究中的应用[J].中国乳品工业,2007,35(7):32-36.