λ-卡拉胶对减脂乳凝胶结构与流变特性的影响  

Effect of λ-carrageenan on Structural and Rheological Properties of Reduced-fat Renneted Milk Gels

作　　者：彭海鑫[1] 罗绪刚[2] 罗洁[3] 王芳[1] 王鹏杰[1] 任发政[1] 

机构地区：[1]中国农业大学北京食品营养与人类健康高精尖创新中心,北京100083 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农业机械学报》2016年第10期267-273,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十二五"国家科技支撑计划项目(2012BAD12B08)

摘　　要：将λ-卡拉胶加入原料乳中,研究全脂、减脂和低脂(脂肪质量分数3.80%、1.83%、0.48%)牛乳酶凝胶的理化指标、结构及流变特性变化,为开发能替代全脂产品的低脂干酪提供参考。结果表明,加入0.03%λ-卡拉胶后,分别与对照组相比,实验组乳凝胶的含水率均显著增加(P<0.05);添加0.03%λ-卡拉胶的减脂实验组得率、蛋白质回收率、脂肪回收率较对照组增加最多,分别为13.56%、1.77%、9.34%;加入0.03%λ-卡拉胶后,与对照组相比,实验组凝乳时间(G'=1 Pa)显著增加(P<0.05),自发性乳清析出率减小(P<0.05),硬度、弹性显著降低(P<0.05),流变性无显著影响(P>0.05)。综上,添加0.03%λ-卡拉胶后的减脂实验组,凝胶理化指标和质构特性与全脂空白对照组无显著性差异(P>0.05),表明0.03%λ-卡拉胶具有增加凝胶的蛋白质回收率,软化质地,改善低脂干酪品质的潜力。To improve the low quality of low-fat cheese,effects of λ-carrageenan on the physicochemical,structural and rheological characteristics of rennet milk gels made from milk of different fat contents（ 3. 80%,1. 83% and 0. 48%） were investigated. The results showed that with the addition of 0. 03%λ-carrageenan,the moisture of all experimental samples was increased; the yield,protein and fat recoveries of the rennet gel made from the reduced-fat milk（ 1. 83%） were significantly increased by13. 56%,1. 77% and 9. 34%,respectively. In the low-field nuclear magnetic resonance（ LF-NMR）results,the T2 transverse relaxation time data demonstrated three distinct water populations. After the addition of λ-carrageenan,the adsorption water proportion was increased,but free water proportion was reduced. The gel time（ G＇ = 1 Pa） of all the experimental groups was increased significantly after the addition of 0. 03% λ-carrageenan（ P 〈0. 05）,while the spontaneous whey precipitation was decreased（ P 〈0. 05）. Meanwhile,the hardness,elasticity of milk gels were decreased significantly（ P 〈0. 05）.However,the addition of λ-carrageenan did not significantly affect the rheological characteristics of gel（ P 〉0. 05）. Above all,there was no significant difference in the physicochemical and structural characteristics between the full-fat control and the reduced-fat milk rennet gel（ 1. 83%） after theaddition of λ-carrageenan（ P 〉0. 05）. In conclusion,the addition of λ-carrageenan could increase protein recovery rate of reduced-fat gel while softening the texture simultaneously,which proved its great potential in improving the quality of low-fat cheese.

关 键 词：Λ-卡拉胶 酶凝胶 理化指标 质构特性 流变特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]