期刊论文

Effect of Ultrasonic Treatment on Physicochemical and Functional Properties of Goat Milk Casein

中文

食品工业科技

1002-0306

2024

45

11

118-124

10.13386/j.issn1002-0306.2023080143

2021JJ40242:湖南省自然科学青年基金项目 2022JJ20026:湖南省自然科学基金优秀青年项目

本校为第一机构

以山羊奶酪蛋白为原料,利用不同强度超声处理山羊奶酪蛋白,探究超声处理对山羊奶酪蛋白的pH和电导率、Zeta电位、浊度等理化指标以及乳化性和起泡性等功能特性的影响。结果表明,与未处理相比,超声处理后山羊奶酪蛋白pH下降,电...展开更多 以山羊奶酪蛋白为原料,利用不同强度超声处理山羊奶酪蛋白,探究超声处理对山羊奶酪蛋白的pH和电导率、Zeta电位、浊度等理化指标以及乳化性和起泡性等功能特性的影响。结果表明,与未处理相比,超声处理后山羊奶酪蛋白pH下降,电导率变化不显著(P>0.05);Zeta电位绝对值在400 W处理2 min时达到最大值27.85±1.55 mV;浊度值与未处理相比显著性降低(P

In this experiment,goat milk casein was used as raw material.Goat milk casein was treated with different ultrasonic intensities to explore the effects of ultrasonic treatment on the pH,conductivity,Zeta potential,turbidity and other physical and chemical indexes,as well...MORE In this experiment,goat milk casein was used as raw material.Goat milk casein was treated with different ultrasonic intensities to explore the effects of ultrasonic treatment on the pH,conductivity,Zeta potential,turbidity and other physical and chemical indexes,as well a...