کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2440895 | 1108128 | 2007 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Solubilized Micellar Calcium Induced Low Methoxyl-Pectin Aggregation During Milk Acidification
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
Low methoxyl (LM) pectin was combined with 3-kDa molecular weight cut-off permeates from milk subjected to pH 6.7 to 5 and 7°C or 40°C with the objective of studying the effect of solubilized micellar calcium on viscoelastic properties of LM-pectin-milk mixes. Lowering the pH of skim milk with hydrochloric acid during ultrafiltration gradually promoted permeates to exhibit gel-like behavior when combined with LM-pectin. The onset of the gel-like behavior (Gâ²Â > 1) occurred at a higher pH when permeates were obtained from milk filtered at 7°C compared with 40°C. As pH value during ultrafiltration approached 5 and regardless of temperature, Gâ² for permeate-pectin mixes approached the same values (â¼70 Pa) as Gâ² for skim milk-pectin mixes. In all cases Gâ² was highly correlated with free calcium concentration (r > 0.95). The gradual acidification of skim milk-LM-pectin using glucono-δ-lactone, promoted a sharp increase in storage modulus as pH approached 5.2 and a maximum Gâ² increment (ÎGâ²) at pH â¼4.9. From pH 4.9 to 4, Gâ² continued to increase but at smaller increments. It was concluded that LM-pectin-casein micelle interaction in milk is a 2-step process: 1) solubilized micellar calcium dependent pectin-pectin interaction as pH approaches 5.0 to 4.9, and 2) pectin-casein micelle interaction in the 5.0-4.9 to 4.0 pH range.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 90, Issue 6, June 2007, Pages 2705-2709
Journal: Journal of Dairy Science - Volume 90, Issue 6, June 2007, Pages 2705-2709
نویسندگان
F.M. Harte, C. Montes, M. Adams, M.F. San Martin-Gonzalez,