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Ca2+对Mozzarella干酪凝乳形成及微观结构的影响

, PP. 124-129

Keywords: 干酪,凝乳,微观结构,双光子共聚焦激光显微镜,荧光染色

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Abstract:

以双光子共聚焦激光显微镜结合荧光染色法研究Ca2+对Mozzarella干酪凝乳形成及结构的影响,结果表明:Ca2+可明显加快牛奶凝乳的形成,对凝乳的结构有重大影响。添加Ca2+后,牛奶的凝乳时间由38min(0mmol/LCa2+)分别缩短为12min(3mmol/LCa2+)、6min(6mmol/LCa2+)和3min(9mmol/LCa2+)。实时观测发现:未加Ca2+处理的牛奶在凝结后,结点周围的一些细小颗粒进一步向结点聚集,使结点越来越大,结点之间也形成较强的连接;而添加Ca2+的牛奶在短时间内即迅速凝固,使得细小的蛋白颗粒不能向结点靠近,因此凝块比较细小,结点之间连接较弱。

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