作者: Qingling Wanga, Jiang Jianga, Youling L.Xionga,b
a State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
b Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
摘要:Hemp milk, an emerging beverage with high nutritional value and low allergenicity, is an attractive alternative to dairy, soy, and nut milks. To obtain a non-thermally processed, physically and oxidatively stable hemp milk, high pressure homogenization (HPH) combined with pH shift treatment was investigated. For hemp milk (4% protein, 5% fat) without pH shift, increasing the homogenization pressure (up to 60?MPa) resulted in a more uniform distribution of emulsion droplets (2.2–2.7?μm). When pH shift was applied prior to HPH, large clusters and aggregates of oil droplets (3.5–8.2?μm) were formed. Interestingly, hemp milk with such interactive structures was remarkably stable, showing negligible phase separation within 3-day storage at 4?°C. Moreover, hemp milk made by combined pH shift and HPH exhibited delayed hydroperoxides (expressed as peroxide value, PV) and malondialdehyde (expressed as thiobarbituric acid-reactive substances, TBARS) production, suggesting the resistance of such emulsion cluster structures to radicals. On the other hand, a significant reduction of microbial population was observed in hemp milk prepared by pH shift combined with HPH. The results indicate that the pH shift?+?HPH combination treatment may potentially be employed for the production of non-thermally processed hemp milk.
相關(guān)產(chǎn)品
免責(zé)聲明
- 凡本網(wǎng)注明“來源:化工儀器網(wǎng)”的所有作品,均為浙江興旺寶明通網(wǎng)絡(luò)有限公司-化工儀器網(wǎng)合法擁有版權(quán)或有權(quán)使用的作品,未經(jīng)本網(wǎng)授權(quán)不得轉(zhuǎn)載、摘編或利用其它方式使用上述作品。已經(jīng)本網(wǎng)授權(quán)使用作品的,應(yīng)在授權(quán)范圍內(nèi)使用,并注明“來源:化工儀器網(wǎng)”。違反上述聲明者,本網(wǎng)將追究其相關(guān)法律責(zé)任。
- 本網(wǎng)轉(zhuǎn)載并注明自其他來源(非化工儀器網(wǎng))的作品,目的在于傳遞更多信息,并不代表本網(wǎng)贊同其觀點和對其真實性負(fù)責(zé),不承擔(dān)此類作品侵權(quán)行為的直接責(zé)任及連帶責(zé)任。其他媒體、網(wǎng)站或個人從本網(wǎng)轉(zhuǎn)載時,必須保留本網(wǎng)注明的作品第一來源,并自負(fù)版權(quán)等法律責(zé)任。
- 如涉及作品內(nèi)容、版權(quán)等問題,請在作品發(fā)表之日起一周內(nèi)與本網(wǎng)聯(lián)系,否則視為放棄相關(guān)權(quán)利。