کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10973097 | 1108011 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars
ترجمه فارسی عنوان
عملکرد بافتنی پروتئین های پروتئین شیرین یا کم کلسیم کاهش یافته در مدل پروتئین های پروتئین با پروتئین بالا
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کلمات کلیدی
کنسانتره کازئین میسلر، پروتئین پروتئین کنسانتره ترانس گلوتامیناز، نوار پروتئین،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
Transglutaminase (Tgase) crosslinking and calcium reduction were investigated as ways to improve the texture and storage stability of high-protein nutrition (HPN) bars formulated with milk protein concentrate (MPC) and micellar casein concentrate (MCC). The MPC and MCC crosslinked at none, low, and high levels, and a reduced-calcium MPC (RCMPC) were each formulated into model HPN bars. Hardness, crumbliness, moisture content, pH, color, and water activity of the HPN bars were measured during accelerated storage. The HPN bars prepared with MPC were harder and more cohesive than those prepared with MCC. Higher levels of Tgase crosslinking improved HPN bar cohesiveness and decreased hardening during storage. The RCMPC produced softer, yet crumblier HPN bars. Small textural differences were observed for the HPN bars formulated with the transglutaminase crosslinked proteins or RCMPC when compared with their respective controls. However, modification only slightly improved protein ingredient ability to slow hardening while balancing cohesion and likely requires further improvement for increased applicability in soft-texture HPN bars.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 99, Issue 8, August 2016, Pages 6061-6070
Journal: Journal of Dairy Science - Volume 99, Issue 8, August 2016, Pages 6061-6070
نویسندگان
J.C. Banach, S. Clark, L.E. Metzger, B.P. Lamsal,