化学
食品科学
乳脂
膜
帕斯卡化
牛乳
色谱法
脂肪球
高压
生物化学
工程物理
工程类
亚麻籽油
作者
Mariza Gomes Reis,Patricia M. Harris,Carole Berry,Hanh Thi Hong Nguyen,Paul Maclean,Mike Weeks
标识
DOI:10.1016/j.idairyj.2019.104624
摘要
Milk processing affects the molecular and supramolecular characteristics of milk. While many of these changes have been studied extensively, the effect of homogenisation on volatile components and lipids at different pressures and temperatures is still poorly understood. The aim of this study was to determine the effect of homogenisation pressure (0, 150, 250 and 350 bar) at different temperatures (45 °C, 60 °C and 80 °C) on the content of individual milk volatile components, phospholipids and triacylglycerols. The results demonstrated the importance of temperature and pressure (P > 0.001) on the formation of 2-heptanone. Temperature was the most important factor for significant (P > 0.05) loss of the milk fat globule membrane lipid phosphatidyletholamine (PE) from the milk serum. Moreover, a significant increase (P > 0.001) in the level of all triacylglycerols groups in the serum phase of homogenised milk was observed, independent of the temperature of the homogenisation process.
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