共轭亚油酸强化型乳制品的稳定性研究

通过牛乳液中添加共轭亚油酸（CLA）,分析杀菌温度、均质压力、乳化剂类型、CLA添加量对牛乳稳定性的影响.实验结果表明：脱脂乳中添加0.17%的CLA稳定性较好,口感纯正;当灭菌温度超过100℃时,CLA含量明显降低;以单苷酯、三聚苷酯和蔗糖酯的混合乳化剂,按1∶1∶2混合的乳液稳定性好;35MPa以上的均质压力下,乳液中的脂肪球细小,分布均匀,口感细腻。     

BP神经网络结合变量选择方法在牛奶蛋白质含量检测中的应用北大核心CSCD

牛奶中的蛋白质含量会影响牛奶的品质,利用高光谱图像的光谱特征信息研究对牛奶蛋白质含量预测的可行性。本文提出一种基于竞争性自适应重加权算法(competitive adaptive reweighted sampling, CARS)和连续投影算法(successive projections algorithm, SPA)结合多层前馈神经网络(back propagation, BP)的预测建模方法,实验以含有不同浓度蛋白质的牛奶为对象,利用可见光/近红外高光谱成像系统共采集到5种牛奶共计250组高光谱数据,通过实验对比选择采用标准化方法对获取到的吸收光谱预处理,然后采用CARS结合SPA筛选特征波长,得到18个特征波长,建立CARS-SPA-BP模型,经过试验,CARS-SPA-BP模型的训练集决定系数和测试集决定系数R;和R;分别达到0.971和0.968,训练集均方根误差(root mean square error of calibration,RMSEC)和测试集均方根误差(root mean square error of prediction,RMSEP)达到了0.033和0.034。研究发现,采用CARS结合SPA筛选的牛奶特征波长建立的多层前馈神经网络模型,其模型预测结果与全波长建模相比并没有明显降低,因此将CARS结合SPA用于波长筛选并且结合BP神经网络基本可以完成对牛奶蛋白质含量的预测。为验证CARS-SPA-BP模型的预测能力,在相同数据环境下,使用较为传统的偏最小二乘回归(partial least squares regression, PLSR)进行建模,实验结果表明,CARS-SPA-BP相较于PLSR,R;和RMSEP均有明显提升。研究表明,CARS-SPA-BP可充分利用牛奶光谱特征信息实现较高精度的牛奶蛋白质含量检测。     

乙基纤维素/蓝莓花青素浸泡型标签对牛奶新鲜度的指示

目的 旨在研发一款可浸泡在液体中的食品级牛奶新鲜度指示标签,让消费者简单方便且直观地了解牛奶的实时品质。方法 以乙基纤维素为聚合物基材,蓝莓花青素为pH敏感染料,吐温80和甘油为增塑剂制备出标签。通过比色分析、溶胀率、迁移测试、接触角、傅里叶变换红外光谱分析、扫描电镜(SEM)对指示标签进行表征,再将标签用于牛奶新鲜度监测,探究牛奶菌落总数、pH与指示标签总色差的关系。结果 花青素添加量为乙基纤维素质量分数10%的指示标签在pH缓冲液中的指示效果最佳;乙基纤维素和花青素通过氢键较好地结合使标签耐水性较好,可浸泡于液体中;迁移测试证明标签与牛奶接触不会造成安全问题;牛奶菌落总数、pH值与指示标签总色差存在相关性。结论 花青素添加量为乙基纤维素质量分数10%的指示标签在新鲜牛奶中显示为浅紫色,在变质牛奶中显示为粉色。该浸泡型指示标签在指示牛奶新鲜度上有良好应用价值和开发前景。     

牦牛α-乳白蛋白基因单核苷酸多态性分析

为明确牦牛乳中α-乳白蛋白遗传多样性,以α-乳白蛋白基因(LAA)的Ⅰ、Ⅱ、Ⅲ和IV外显子为研究对象,采用聚合酶链反应-单链构象多态性(PCR-SSCP)方法对麦洼牦牛的LAA进行分析,旨在从分子水平揭示LAA在牦牛乳中遗传多样性分布. 牛属不同来源的α-乳白蛋白基因的编码序列被用于构建系统发育树. 结果表明,牦牛乳中LAAⅠ外显子区域以杂合体形式存在,并发现了一个新变异体JN084189. 不同来源LAA的系统发育树分析表明,LAA在进化上存在一定的物种特异性.     

不同贮藏温度对UHT乳品质的影响

UHT乳作为一种经超高温瞬时灭菌、无菌灌装生产的长货架期液态乳,具有品质优良,饮用方便等优点.但是在贮藏过程中,UHT乳经常会因残留酶或微生物作用而产生蛋白质凝块、沉淀或脂肪上浮等缺陷,从而影响UHT乳的品质.本研究通过UHT中试生产线无菌灌装制备PET瓶装UHT乳,将其分别置于7,25,37℃下保温观察,定期测定色泽、酪蛋白胶体粒径、蛋白质水解度及理化指标等变化.结果表明,贮藏过程中UHT乳发生的主要反应为蛋白质水解、脂质氧化和美拉德反应,UHT乳的pH值、游离钙离子含量和酪蛋白胶体粒径呈下降趋势,b＊值、蛋白水解度、脂质氧化程度呈上升趋势.120 d保温试验结束后,除37℃贮藏下的UHT乳色泽从第90 d开始发生明显变化外,各UHT乳样品并未产生明显的脂肪上浮和蛋白沉淀等现象.     

Packaging‐related properties of protein‐ and chitosan‐coated paper

The mechanical and gas‐barrier properties of paper and paperboard coated with chitosan–acetic acid salt (chitosan), whey protein isolate, whey protein concentrate and wheat gluten protein were studied. Paper sheets were solution‐coated using a hand applicator. In addition, bi‐layer composites of wheat gluten and paper or paperboard were produced by compression moulding, and the chitosan solution was also applied on paperboard using curtain coating. Young's modulus, fracture stress, fracture strain, tearing strength, air permeance and oxygen permeability were assessed. The mechanical and air permeance measurements of solution‐coated paper showed that chitosan was the most effective coating on a coat weight basis. This was due to its high viscosity, which limited the degree of penetration into the paper. The proteins, however, also enhanced the strength and toughness of the paper. Compression‐moulded wheat gluten/paper or paperboard, as well as curtain‐coated chitosan paperboard laminates, showed oxygen barrier properties comparable to those of paper and paperboard coated with commercial barrier materials. None of the composites could be delaminated without fibre rupture, indicating good adhesion between the coatings and the substrates. Copyright © 2005 John Wiley & Sons, Ltd.     

Barrier and mechanical properties of methylcellulose–whey protein films

Water vapour permeability (WVP) and mechanical properties were assessed in edible films prepared from methylcellulose (MC) and MC–whey protein isolate (WPI) or MC–whey protein concentrate (WPC). Glycerol (Gly) was used as the plasticizer. Two MC–WP films were formulated. For Group I films, the mass ratio of WP : Gly was constant, whereas for Group II films the mass ratio of polymer (MC + WP) : Gly was constant. The WVP of MC–Gly film decreased with increasing MC concentration, while the tensile strength (TS) and percent elongation (E) increased. The WVP of Group I and Group II films decreased erratically and TS increased when the MC concentration was increased. Group I films had higher TS values than Group II films at the same MC : WP ratios. E of both groups increased with increasing MC concentration (p < 0.05), excluding the films with the highest MC : WP ratio tested (0.8) in Group I films. Group I films had lower E values than Group II films at the same MC : WP ratios. MC effectively governed WVP, TS and E of the WP films. Generally, MC–WP films of this work showed lower WVP than that of MC‐ and WP‐based edible films in the literature. This can potentially make MC–WP films a suitable film material for moisture‐sensitive food products. Copyright © 2005 John Wiley & Sons, Ltd.     

用高锰酸钾滴定法测定奶粉中还原糖时样品处理方法的改进

介绍了用高锰酸钾滴定法测定奶粉中还原糖时样品处理方法的改进,即样品不除蛋白,采用表面活性剂——聚氧乙烯月桂醚增溶后,即可用高锰酸钾滴定法测定奶粉中的还原糖。经试验S=0.29,RSD为1.6%,回收率为99%—101%.该法简单易行,测定结果与原法比较无显著性差异。     

营养型花生乳的研究

通过感官评价和正交试验对营养型花生乳的工艺和配方进行研究.营养型花生乳的最佳配方为牛奶20%、花生乳35%、蔗糖6%、乳化稳定剂0.3%.该产品为乳白色,蛋白质含量为1.3%,pH 7.2.     

凝固型蜂蜜酸奶的研制

凝固型蜂蜜酸奶是一种很有发展前景的高级饮品,以牛奶、蜂蜜为主要原料,有可口的酸甜味和特有的清香味,具有蜂蜜和牛奶双重的营养保健作用.同时蜂蜜酸奶的开发,也为蜂蜜的开发利用提供了一条新途径.该论文论述了新型凝固型蜂蜜酸奶的研制过程,主要从蜂蜜的用量、发酵时间、稳定剂用量和培养温度等各方面进行探索,确定了较佳的工艺参数,并进行了产品质量检测.结果表明:在蜂蜜添加量为6%,发酵剂为9%,琼脂为0.10%,于40～43℃条件下,产品风味最好,具有蜂蜜特有的清香味,酸甜宜口,受到消费者的欢迎.