文献类型：期刊文献

中文题名：化学成分对车达再制干酪结构性质的研究

英文题名：Effect of chemical composition on cheddar processed cheese texture property

作者：金眉眉[1];刘少伟[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：2011

卷号：32

期号：9

起止页码：116

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

基金：上海市浦江人才计划项目(09PJ1403700);华东理工大学启动项目(YF0142122)

语种：中文

中文关键词：化学成分;质地剖面分析;三维结构;蛋白质水解

外文关键词：chemical composition; texture profile analysis; three dimensional structure; proteolysis

摘要：应用六种不同化学成分的干酪样品研究化学成分对再制干酪结构性质的影响。通过TPA实验分析硬度、脆性、粘性、弹性、胶粘性、耐咀性、回复性等质构特性参数,并根据多元回归分析法建立干酪化学组分和粘弹性之间的关系的预测模型。结果表明,水作为增塑剂,脂肪作为润滑剂,均增加了干酪的液体性质。相反,蛋白质使干酪的三维结构更加牢固,从而使干酪更多的表现出固体性质。
Six different chemical composition samples were used to study the relationship between chemical composition and texture property of cheddar processed cheese.The samples were analyzed by TPA（texture profile analysis）test to determine texture parameters such as hardness,fragility,stickiness,springiness,adhesiveness,chewiness,resilience.Regression models were suggested in order to describe the effect of chemical composition on texture properties.Water as plasticizer and fat as lubricant increased the flow behavior index.While,increasing of the protein content made the sample more solid.