孙健,牛天娇,常圆圆,罗洁,张昊,李媛.琼脂-牛乳蛋白酸凝胶微流变特征研究[J].农业机械学报,2018,49(2):334-338.
SUN Jian,NIU Tianjiao,CHANG Yuanyuan,LUO Jie,ZHANG Hao,LI Yuan.Microrheological Characteristics of Agar-milk Protein Acid-induced Gels[J].Transactions of the Chinese Society for Agricultural Machinery,2018,49(2):334-338.
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琼脂-牛乳蛋白酸凝胶微流变特征研究   [下载全文]
Microrheological Characteristics of Agar-milk Protein Acid-induced Gels   [Download Pdf][in English]
投稿时间:2017-07-07  
DOI:10.6041/j.issn.1000-1298.2018.02.043
中文关键词:  牛乳蛋白  琼脂  微流变  酸凝胶  动力学
基金项目:国家重点研发计划项目(2016YFD0400804)
作者单位
孙健 中国农业大学
蒙牛高科乳制品(北京)有限责任公司 
牛天娇 蒙牛高科乳制品(北京)有限责任公司
哈尔滨工业大学 
常圆圆 蒙牛高科乳制品(北京)有限责任公司 
罗洁 中国农业大学 
张昊 中国农业大学 
李媛 中国农业大学 
中文摘要:琼脂是酸奶常用稳定剂,适量添加可以有效提高酸奶的黏稠度,改善质地,防止乳清析出。研究了不同质量分数(0.025%~0.5%)琼脂对乳蛋白酸凝胶体系的微流变特性及凝胶动力学的影响,发现在恒温发酵阶段,琼脂对脱脂乳酸凝胶没有显著影响,在形成凝胶网络前,琼脂-脱脂乳混合体系的黏性因子(MVI)高于脱脂乳混合体系,在凝胶网络结构形成后,二者MVI值无显著性差异;随着发酵时间的延长,琼脂-脱脂乳混合凝胶晶格尺寸急剧减小。在冷却后熟阶段,随着琼脂浓度的增加,酸奶弹性因子增加,但是MVI值无显著差异。通过对琼脂-脱脂乳混合酸凝胶形成过程的动力学方程分析,确定了酸奶中适宜的琼脂浓度。该研究采用微流变动力学方法揭示了琼脂酸奶凝胶的流变学特性与变化规律,为指导企业酸奶生产提供了参考。
SUN Jian  NIU Tianjiao  CHANG Yuanyuan  LUO Jie  ZHANG Hao  LI Yuan
China Agricultural University;Mengniu Hi-tech Dairy (Beijing)
Co., Ltd.,Mengniu Hi-tech Dairy (Beijing)
Co., Ltd.;Harbin Institute of Technology,Mengniu Hi-tech Dairy (Beijing)
Co., Ltd.,China Agricultural University,China Agricultural University and China Agricultural University
Key Words:milk protein  agar  microrheology  acid-induced gels  kinetics
Abstract:Agar is a hydrophilic polysaccharide. As a common stabilizer of food, agar can improve the viscosity and texture of yoghurt. Moreover, agar can help to prevent the whey separation and improve the quality of yoghurt. The effect of different agar concentrations (0.025%~0.5%) on the microrheological properties and gel kinetics of acid-induced milk protein gel was investigated. Results showed that the elasticity index (EI) trend of agar-skim milk samples was similar with skim milk sample. So there was no significant effect of agar concentration on skim milk acid-induced gel in the fermentation stage. Macroscopic viscosity index (MVI) of agar-skim milk mixed system was higher than skim milk system significantly before the formation of gel network (P<0.05). But there was no significant difference between them after the gel formation (P≥0.05). Mesh size of all samples was decreased sharply with the fermentation process. In the cooling stage, EI of samples was increased in the agar concentration, while MVI had no significant difference (P≥0.05). It can be concluded that adding agar can increase the gel strength of the yoghurt, but it had no significant effect on the fermentation process. The suitable agar concentration in yoghurt was determined by analyzing the kinetic equation of agar-skim milk acid gel formation process. In conclusion, this research revealed microrheological properties of agar-yoghurt gels through microrheological method and gelation kinetics. The results can provide the reference and theoretical basis for the application of agar in the enterprises of yoghurt. This research also can help to promote the development of yogurt industry.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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