کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585460 | 1492037 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk
ترجمه فارسی عنوان
مجتمع های کازئین-کیتوزان که در آناتو تعبیه شده اند، پس از انعقاد اسید شیر افزایش می یابند
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A fraction of annatto is often transferred to the whey fluid during Cheddar cheese processing, which negatively impacts the visual and sensory attributes of the resultant whey powder. Alternatives to reduce the color in the powder are still needed. In this study, casein-chitosan complexes were prepared to deliver annatto preferentially to the curd and reduce the amount of carryover colorant in whey powder. These complexes were relatively spherical, with a mean complex diameter of 8.3â¯Â±â¯1.9â¯Âµm, zeta-potential of +39.4â¯Â±â¯1.3â¯mV, and entrapment efficiency of 38.2â¯Â±â¯3.1%. FT-IR spectroscopy confirmed the electrostatic interaction between casein and chitosan. Complexes and commercial annatto powder were incorporated into homogenized, reduced-fat, and fat-free milk, and subjected to acid coagulation. Whey powder produced from casein-chitosan-complex-treated samples exhibited better color quality than that prepared with annatto powder, indicating that the approach considered in this study was efficient in preventing the migration of colorant to the whey.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 255, 30 July 2018, Pages 268-274
Journal: Food Chemistry - Volume 255, 30 July 2018, Pages 268-274
نویسندگان
Giovana B. Celli, Raheleh Ravanfar, Siva Kaliappan, Rohit Kapoor, Alireza Abbaspourrad,