کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8415605 | 1545521 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence
ترجمه فارسی عنوان
مدل سازی اثر بر روی شیر خشک در هنگام همگن شدن فشار فوق العاده بالا با استفاده از فلورسانس جلویی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This study provides a rapid method to evaluate and control quality changes in skim milk, using front-face fluorescence during ultra-high pressure homogenization (UHPH), for potential inline usage. Tryptophan, dityrosine and Maillard compounds were selected as indicators for their intrinsic fluorescence. The homogenization pressure was from 100 to 300â¯MPa and inlet temperature was from 23 to 83â¯Â°C, both distributed on a central composite design. The selected fluorophores showed good fit to the models as functions of pressure and inlet temperature. However, there was little formation of dityrosine and Maillard compounds when inlet temperature was below 50â¯Â°C. Tryptophan and dityrosine fluorescence could provide information on milk protein changes, such as denaturation, reformation and aggregation, while generation of Maillard compounds indicated thermal effects between sugars and amino acids. This work shows a promising potential to monitor and predict structural and functional changes in milk during UHPH processing and decide on its appropriate usage for further dairy production.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 439-444
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 439-444
نویسندگان
Jinfang Liu, Anna Zamora, Manuel Castillo, Jordi Saldo,