Earticle

초록

영어

The mobility of water in set yogurt during fermentation was studied using nuclear magnetic resonance (NMR) relaxometry. The spin-spin relaxation was analyzed using a 2-fraction model, resulting in 2 spin-spin relaxation time constants T21 and T22. Both T21 and T22 exhibited rapid changes between 2 and 4 hr of fermentation, coinciding with the drop in pH and the rise in lactic acid bacteria count. The spin-lattice relaxation time T1 increased over the fermentation period. Both T1 and T2 showed an increase in the mobility of water upon gel formation during fermentation. Water redistribution within the gel matrix due to casein aggregation and structure forming may be responsible for the changes in mobility.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  NMR analysis
  pH assay
  Lactic acid bacteria enumeration
 Results and Discussion
  Changes in pH and lactic acid bacteria during fermentation
  NMR relaxometry
  Changes in water mobility during fermentation
 References

키워드

저자

• Chulkyoon Mok [ Department of Food Science and Biotechnology, Kyungwon University ]
• Jinning Qi [ Department of Bioproducts and Biosystems Engineering, University of Minnesota ]
• Paul Chen [ Department of Bioproducts and Biosystems Engineering, University of Minnesota ]
• Roger Ruan [ Department of Bioproducts and Biosystems Engineering, University of Minnesota ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664