Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant
作者： Paul Van der Meeren , Mamdouh El-Bakry , Nico Neirynck , Pascal Noppe
DOI: 10.1016/J.IDAIRYJ.2004.12.007
关键词:
摘要: Abstract Within an overall goal to enhance the stability of coffee cream, influence hydrolysed soybean lecithin addition was investigated. To avoid seasonal variations in milk composition a model system used containing 5% (w/w) oil and 12% skimmed powder with without before two-step high-pressure homogenisation. Addition 20% (w/v) caesium chloride enabled nearly complete recovery fat cream layer upon centrifugation casein-stabilised emulsions. From protein content this layer, it concluded that did not significantly affect after emulsion preparation, but reduced additional adsorption at oil/water interface sterilisation. The experimental data suggest enhanced heat lecithin-supplemented simulant may be explained by fact largely reduces attractive protein–protein interactions during
core.ac.uk
elsevier.com
sci-hub.se 参考文章(37)
Catharina H. McCrae, D. Donald Muir, Heat stability of recombined milk: influence of lecithins on the heat coagulation time-pH profile Journal of Dairy Research. ,vol. 59, pp. 177- 185 ,(1992) , 10.1017/S0022029900030429
Milena Corredig, Douglas G Dalgleish, The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk International Dairy Journal. ,vol. 9, pp. 233- 236 ,(1999) , 10.1016/S0958-6946(99)00066-7
Yuan Fang, Douglas G. Dalgleish, Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions Journal of the American Oil Chemists' Society. ,vol. 73, pp. 437- 442 ,(1996) , 10.1007/BF02523915
Inta Scherze, Gerald Muschiolik, Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin. Colloids and Surfaces B: Biointerfaces. ,vol. 21, pp. 107- 117 ,(2001) , 10.1016/S0927-7765(01)00189-8
Susanne Tirok, Inta Scherze, Gerald Muschiolik, Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins. Colloids and Surfaces B: Biointerfaces. ,vol. 21, pp. 149- 162 ,(2001) , 10.1016/S0927-7765(01)00168-0
K.I Segall, H.D Goff, Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase Food Hydrocolloids. ,vol. 13, pp. 291- 297 ,(1999) , 10.1016/S0268-005X(99)00011-9
Mahesh Narayan, Lawrence J. Berliner, Fatty acids and retinoids bind independently and simultaneously to beta-lactoglobulin. Biochemistry. ,vol. 36, pp. 1906- 1911 ,(1997) , 10.1021/BI9621526
J.M.M. Cruijsen, Physical stability of caseinate stabilized emulsions during heating. Eburon. ,(1996)
P. F. Fox, P. A. Morrissey, The heat stability of milk Journal of Dairy Research. ,vol. 44, pp. 627- 646 ,(1977) , 10.1017/S0022029900020616
Michael L. Quillin, Brian W. Matthews, Accurate calculation of the density of proteins. Acta Crystallographica Section D-biological Crystallography. ,vol. 56, pp. 791- 794 ,(2000) , 10.1107/S090744490000679X