Milk Protein-Carbohydrate Interactions

被引：7
|
作者：
Tziboula, Athina [1 ]
Muir, D. Donald [1 ]
机构：
[1] Hannah Res Inst, Ayr KA6 5HL, Scotland
来源：
INTERNATIONAL DAIRY JOURNAL | 1993年 / 3卷 / 03期
关键词：
heat stability of milk; heat coagulation time; waxy maize starch; potato starch; wheat starch; modification of starches;
D O I：
10.1016/0958-6946(93)90065-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The addition of starches of various botanical origins to concentrated milk (22% total solids) reduced the heat stability of the milk-starch mixtures. The decrease in the heat coagulation time (HCT) at 120 degrees C was a function of the concentration of the added starch and was not correlated with the composition or the structure of the starch granules. Reduction of the hydrated molecular volume of starches either by acid modification or cross-linking resulted in a progressive improvement of the heat stability of the concentrated milk-starch mixtures but complete recovery of the HCT was not attained.
引用
收藏
页码：209 / 223
页数：15
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