کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10973270 1108012 2016 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity
ترجمه فارسی عنوان
تغییرات فیزیکی و شیمیایی در کنسانتره پروتئین آب پنیر ذخیره شده در دمای و رطوبت بالا
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
چکیده انگلیسی
In a case study, we monitored the physical properties of 2 batches of whey protein concentrate (WPC) under adverse storage conditions to provide information on shelf life in hot, humid areas. Whey protein concentrates with 34.9 g of protein/100 g (WPC34) and 76.8 g of protein/100 g (WPC80) were stored for up to 18 mo under ambient conditions and at elevated temperature and relative humidity. The samples became yellower with storage; those stored at 35°C were removed from the study by 12 mo because of their unsatisfactory appearance. Decreases in lysine and increases in water activity, volatile compound formation, and powder caking values were observed in many specimens. Levels of aerobic mesophilic bacteria, coliforms, yeast, and mold were <3.85 log10 cfu/g in all samples. Relative humidity was not a factor in most samples. When stored in sealed bags, these samples of WPC34 and WPC80 had a shelf life of 9 mo at 35°C but at least 18 mo at lower temperatures, which should extend the market for these products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 99, Issue 3, March 2016, Pages 2372-2383
نویسندگان
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