超滤加工参数对牛奶渗透物理化性质和稳定性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-06-10 DOI:10.1016/j.idairyj.2024.106005

Paraskevi Tsermoula, Giovanni Barone, James A. O'Mahony

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引用次数: 0

摘要

本研究的目的是确定膜截留分子量（5 和 10 kDa）和过滤温度（25、15 和 10 °C）对牛奶渗透物（MP）理化性质的影响。虽然生产的 MP 具有相似的总化学成分，但在 25 °C 下使用 10 kDa 膜生产的 MP 的 pH 值（6.64）和离子钙含量（2.33 mm）最低，而在 10 °C 下使用 5 kDa 膜生产的 MP 的 pH 值和离子钙含量最高，分别为 6.82 和 2.85 mm。在 60 °C 下孵育 MPs 会导致沉淀，与使用 5 kDa 膜生产的 MPs 相比，使用 10 kDa 膜生产的 MPs 颗粒更大、溶解度更低、热力学更稳定。这些结果表明，过滤参数极大地影响了多孔质谱的理化性质，对下游加工具有重要意义。

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Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters

The objective of this study was to determine the effect of membrane molecular weight cut-off (5 and 10 kDa), and filtration temperature (25, 15 and 10 °C) on the physicochemical properties of milk permeate (MP). Although MPs produced had a similar gross chemical composition, MP produced with the 10 kDa membrane at 25 °C had the lowest pH (6.64) and ionic calcium content (2.33 mm), while MP produced with the 5 kDa membrane at 10 °C had the highest levels of 6.82 and 2.85 mm for pH and ionic calcium, respectively. Incubation of MPs at 60 °C resulted in precipitation, with MPs produced with the 10 kDa membrane having larger, less soluble and thermodynamically more stable particles than MPs produced with the 5 kDa membrane. These results demonstrate that filtration parameters significantly affected the physicochemical properties of MPs, with implications for downstream processing.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.