文献类型：期刊文献

英文题名：Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads

作者：Li, Qinghui[1];Xia, Yuelan[1];Zhou, Li[1];Xie, Jingli[1]

机构：[1]E China Univ Sci & Technol, State Key Lab Bioengn Reactor, Dept Food Sci & Technol, Sch Biotechnol, Shanghai 200237, Peoples R China

年份：2013

卷号：91

期号：C4

起止页码：429

外文期刊名：FOOD AND BIOPRODUCTS PROCESSING

收录：;EI(收录号：20134917052694);WOS:【SCI-EXPANDED(收录号:WOS:000328009100017)】；

基金：Part of this work was supported financially by Unigreen Food Pty Ltd., Australia. Authors also wished to thank Danisco (China) Co. Ltd. (Shanghai, China) for supplying starter culture and other food ingredients.

语种：英文

外文关键词：Soy cheese spread; Glucono-delta-lactone; Lactic acid bacteria; Enzymatic hydrolysis; Urea-SDS-PAGE

摘要：In this work, different processes including lactic acid bacteria fermentation, glucono-delta-lactone (GDL) coagulation and enzymatic hydrolysis were applied to produce soy cheese spread without any milk solid and/or alkaline metal caseinates added. All the soy cheese spread samples were studied with respect to the differences in the textural properties - utilizing TPA and rheological behavior, besides their microstructural features and sensory assessment. In addition, urea-SDS-PAGE assay was used to investigate the proteolysis in enzymatic hydrolysis process. As a result, the soy cheese spread sample produced by the combined use of GDL and lactic acid bacteria fermentation together with enzymatic hydrolysis process, was observed with better spread-ability, more acceptable sensory features, and stable homogeneous structure than other samples. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.