Regulation Mechanism of Processed Cheese Stretchability
In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of boun...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-004.pdf |
| _version_ | 1797685202065031168 |
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| author | SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie |
| author_facet | SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie |
| author_sort | SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie |
| collection | DOAJ |
| description | In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of bound calcium in processed cheese decreased from (4.42 ± 0.05) to (0.02 ± 0.04) g/kg, the average fat globule size D(4,3) decreased from (73.08 ± 3.16) to (27.90 ± 2.55) μm, and the bound water content increased from (9.57 ± 0.25)% to (10.40 ± 0.25)%, indicating that the calcium crosslinking effect gradually decreased, the emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese initially increased and then decreased. As pH increased from 5.4 to 5.8, the content of bound calcium increased from (2.01 ± 0.08) to (2.74 ± 0.05) g/kg, and the average fat globule size D(4,3) decreased from (36.36 ± 2.68) to (21.37 ± 2.39) μm. Fourier transform infrared spectroscopy showed that the bending vibration absorption peaks of O–H and N–H moved to lower wavenumbers, and the bound water content increased from (9.85 ± 0.16)% to (10.74 ± 0.12)%, indicating that the calcium crosslinking effect, emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese increased first and then decreased. As potato acetate starch concentration increased from 0.125% to 2%, the average fat globule size D(4,3) decreased from (54.17 ± 2.74) to (29.92 ± 2.71) μm, and the bound water content increased from (9.90 ± 0.38)% to (11.00 ± 0.21)%, indicating that the emulsifying effect and hydration degree increased, and the stretchability increased first and then decreased. At a potato acetate starch concentration of 2%, starch and protein were separated, so the stretchability became worse. In conclusion, the stretchability of processed cheese is comprehensively regulated by the degree of calcium ion chelation, emulsifying effect, electrostatic interaction between protein molecules, water distribution state and protein-polysaccharide phase behavior. |
| first_indexed | 2024-03-12T00:40:44Z |
| format | Article |
| id | doaj.art-e4c73a079ec64720ba8b548388f1062f |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T00:40:44Z |
| publishDate | 2023-08-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-e4c73a079ec64720ba8b548388f1062f2023-09-15T07:43:35ZengChina Food Publishing CompanyShipin Kexue1002-66302023-08-014416253310.7506/spkx1002-6630-20220727-303Regulation Mechanism of Processed Cheese StretchabilitySHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie0(1. School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Institute of Nutrition and Health, China Agricultural University, Beijing 100083, China; 3. Inner Mongolia Yijiahao Cheese Co. Ltd., Tianjin 300308, China; 4. Yili Maternal and Infant Nutrition Institute, Inner Mongolia Yili Industrial Group Co. Ltd., Beijing 100160, China; 5. Inner Mongolia National Center of Technology Innovation for Dairy Co. Ltd., Huhhot 010000, China)In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of bound calcium in processed cheese decreased from (4.42 ± 0.05) to (0.02 ± 0.04) g/kg, the average fat globule size D(4,3) decreased from (73.08 ± 3.16) to (27.90 ± 2.55) μm, and the bound water content increased from (9.57 ± 0.25)% to (10.40 ± 0.25)%, indicating that the calcium crosslinking effect gradually decreased, the emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese initially increased and then decreased. As pH increased from 5.4 to 5.8, the content of bound calcium increased from (2.01 ± 0.08) to (2.74 ± 0.05) g/kg, and the average fat globule size D(4,3) decreased from (36.36 ± 2.68) to (21.37 ± 2.39) μm. Fourier transform infrared spectroscopy showed that the bending vibration absorption peaks of O–H and N–H moved to lower wavenumbers, and the bound water content increased from (9.85 ± 0.16)% to (10.74 ± 0.12)%, indicating that the calcium crosslinking effect, emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese increased first and then decreased. As potato acetate starch concentration increased from 0.125% to 2%, the average fat globule size D(4,3) decreased from (54.17 ± 2.74) to (29.92 ± 2.71) μm, and the bound water content increased from (9.90 ± 0.38)% to (11.00 ± 0.21)%, indicating that the emulsifying effect and hydration degree increased, and the stretchability increased first and then decreased. At a potato acetate starch concentration of 2%, starch and protein were separated, so the stretchability became worse. In conclusion, the stretchability of processed cheese is comprehensively regulated by the degree of calcium ion chelation, emulsifying effect, electrostatic interaction between protein molecules, water distribution state and protein-polysaccharide phase behavior.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-004.pdfprocessed cheese; stretchability; calcium distribution; moisture distribution; emulsibility |
| spellingShingle | SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie Regulation Mechanism of Processed Cheese Stretchability Shipin Kexue processed cheese; stretchability; calcium distribution; moisture distribution; emulsibility |
| title | Regulation Mechanism of Processed Cheese Stretchability |
| title_full | Regulation Mechanism of Processed Cheese Stretchability |
| title_fullStr | Regulation Mechanism of Processed Cheese Stretchability |
| title_full_unstemmed | Regulation Mechanism of Processed Cheese Stretchability |
| title_short | Regulation Mechanism of Processed Cheese Stretchability |
| title_sort | regulation mechanism of processed cheese stretchability |
| topic | processed cheese; stretchability; calcium distribution; moisture distribution; emulsibility |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-004.pdf |
| work_keys_str_mv | AT shenjianyangshengzhaoyueguomengyuanguohuiyuanwangpengjiezhangyingzhangxiaoyingfangxixiwangyilunwangcaiyunluojie regulationmechanismofprocessedcheesestretchability |