TBU Publications
Repository of TBU Publications

Effect of addition of selected solid cosolutes and pectin on viscoelastic properties of model processed cheese

DSpace Repository

Show simple item record

dc.title Effect of addition of selected solid cosolutes and pectin on viscoelastic properties of model processed cheese en
dc.contributor.author Macků, Ivana
dc.contributor.author Buňka, František
dc.contributor.author Voldánová, Barbora
dc.contributor.author Pavlínek, Vladimír
dc.relation.ispartof Food Hydrocolloids
dc.identifier.issn 0268-005X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2009
utb.relation.volume 23
utb.relation.issue 8
dc.citation.spage 2078
dc.citation.epage 2084
dc.type article
dc.language.iso en
dc.publisher Elsevier Science B.V. en
dc.identifier.doi 10.1016/j.foodhyd.2009.03.020
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0268005X09000770
dc.subject tavený sýr cs
dc.subject pektin cs
dc.subject glukóza cs
dc.subject galaktóza cs
dc.subject fruktóza cs
dc.subject laktóza cs
dc.subject sacharóza cs
dc.subject Processed cheese en
dc.subject pectin en
dc.subject glucose en
dc.subject galactose en
dc.subject fructose en
dc.subject lactose en
dc.subject saccharose en
dc.description.abstract Práce se zabývá hydrolyzačními křivkami pro 15 aminokyselin v kaseinu kravského mléka a modelových tavených sýrech s 30, 45 a 60 % tuku v sušině. Byl rovněž sledován vliv různého obsahu tuku na hydrolyzační křivky aminokyselin. Obsah aminokyselin v hydrolyzátech byl stanoven pomocí iontově-výměnné chromatografie. Na základě hydrolyzačních křivek byly vypočteny korekční faktory s cílem zvýšit přesnost a spolehlivost stanovení jednotlivých aminokyselin. S rostoucím obsahem tuku ve vzorcích, rostly i korekční faktory pro většinu sledovaných aminokyselin. Nejvyšší korekční faktory byly stanoveny pro treonin, serin a tyrozin u modelových vzorků tavených sýrů s nejvyšším obsahem tuku v sušině. cs
dc.description.abstract The aim of this study was to investigate the effect of various selected solid low-molecular cosolutes (D-glucose, D-fructose, D-galactose, lactose, saccharose; target concentrations in samples 1% w/w) on viscoelastic properties of model processed cheese (40% w/w dry matter and 50% w/w fat in dry matter) without and with pectin addition (target concentrations in final products: 0.2% w/w and 0.4% w/w, respectively). Dynamic oscillation rheometry with parallel plate geometry was used to evaluate the changes in viscoelastic properties of samples. All applied low-molecular cosolutes (1% w/w) decreased the firmness of processed cheese. The nature of cosolute was not significant, i.e. the firmness of final products was declined by various cosolutes to the similar level regardless of their (i) reducing or non-reducing ability; (ii) structure (mono- or disaccharide, aldose or ketose); or (iii) steric arrangement (comparison of two epimers ? D-glucose and D-galactose). The reduction of sample rigidity due to cosolute addition was observed in both cases, i.e. in processed cheese without and also with pectin. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1001054
utb.identifier.rivid RIV/70883521:28110/09:63508258!RIV10-MSM-28110___
utb.identifier.obdid 43861663
utb.identifier.scopus 2-s2.0-70149091473
utb.identifier.wok 000270890200007
utb.source j-riv
utb.contributor.internalauthor Macků, Ivana
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Pavlínek, Vladimír
Find Full text

Files in this item

Show simple item record