THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS
| Autor: | Liudmyla Diachuk, Olena Vasylieva, Yuliia Honchar, Victoriya Gnitsevych, Tatiana Yudina |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Materials science
crystallization microstructure Analytical chemistry lcsh:Life Raw material law.invention lactose model systems chemistry.chemical_compound 0404 agricultural biotechnology law Hydraulic diameter Lactose Crystallization Homogeneity (statistics) Condensation 0402 animal and dairy science 04 agricultural and veterinary sciences Microstructure 040401 food science 040201 dairy & animal science lcsh:QH501-531 chemistry condensed low-lactose whey Particle-size distribution |
| Zdroj: | EUREKA: Life Sciences, Iss 3, Pp 38-48 (2020) |
| ISSN: | 2504-5695 2504-5687 |
| Popis: | This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substantiation of the methods of preliminary processing of raw materials, and studied the technological properties and structure of model compositions with their use. During the experiment, a number of studies were carried out, which substantiated the method and modes of condensation of whey, and provided a comparative analysis of the homogeneity of lactose-free and lactose-containing samples of whey under various modes of condensation. The study obtained the results of calculations of the equivalent diameter of the studied samples of lactose-containing and low-lactose whey, condensed by the contact method and in vacuum. It was found, that the structure is homogeneous at a number average crystal diameter of up to 5μm. The restriction is valid for CLLWV with a calculated diameter of about 3.84μm with a coefficient of variation of 1.35% with an increase of 10,000times. The study revealed the alternation of smooth and granular sections of the micron level (0.1 ... 5μm) in the structure of the studied low-lactose semi-finished product with an increase of 300times. It was determined, that the extremum of the differential curve of the particle size distribution of CLLWV corresponds to the number average crystal diameter of 3.84μm. It was established, that the most homogeneous fractional composition is inherent in the studied sample of CLLWV, for which the values of fraction diameters are in the range from 1.46μm to 4.96μm. The optimal ratio of the components of the model CLLWV: FPPP system was determined as 70% to 30% respectively. With this composition, the model system is characterized by the formation of protein-pectin complexes, which is confirmed by microscopy with a magnification of 90times |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|