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Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd
Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd
- 姜汁凝乳理化、结构和风味特征的动态变化研究
- Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) Vol. 26, Issue 4, Pages: 393-404(2025)
- Affiliations：
1.School of Life Sciences and Health, Huzhou College, Huzhou 313000, China
2.School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
- Funds：
DOI：10.1631/jzus.B2400269
CLC：- CSTR：
Received：26 May 2024，
Revised：03 June 2024，
Published：23 April 2025
- Accepted：
潘海峰,鲍文娜,陈怡等.姜汁凝乳理化、结构和风味特征的动态变化研究[J].浙江大学学报（英文版）（B辑：生物医学和生物技术）,2025,26(04):393-404.
Haifeng PAN, Wenna BAO, Yi CHEN, et al. Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd[J]. Journal of zhejiang university-science b (biomedicine & biotechnology), 2025, 26(4): 393-404.
潘海峰,鲍文娜,陈怡等.姜汁凝乳理化、结构和风味特征的动态变化研究[J].浙江大学学报（英文版）（B辑：生物医学和生物技术）,2025,26(04):393-404. DOI： 10.1631/jzus.B2400269.
Haifeng PAN, Wenna BAO, Yi CHEN, et al. Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd[J]. Journal of zhejiang university-science b (biomedicine & biotechnology), 2025, 26(4): 393-404. DOI： 10.1631/jzus.B2400269.
摘要
通过质构分析、扫描电镜、流变学、电子舌和气质联用色谱等手段研究姜汁凝乳过程中理化、结构和风味特征的动态变化。蛋白电泳结果显示，姜汁可水解α
s
-、β-和κ-酪蛋白。凝乳在90 s形成，此刻其内源荧光强度显著变化。在凝乳过程中，可溶性蛋白和乳清钙离子含量迅速下降，而酪蛋白水解活性、储能模量、损耗模量、硬度、粘度和持水力增加，并通过扫描电镜观察凝乳形成具有更小孔隙和空穴的致密凝胶结构。电子舌分析结果表明，牛奶可中和姜汁的涩味和咸味，使其味道更接近牛奶。姜汁凝乳中检出70种挥发性成分，其中α-姜烯、α-姜黄素、β-倍半水芹烯和β-红没药烯是主要的挥发性风味物质，其含量在凝乳初期下降，90 s后维持不变。癸酸、γ-榄香烯和石竹烯是牛乳与姜汁混合后所产生的特有挥发性化合物。了解姜汁凝乳理化、结构和风味特征在凝乳过程中的动态变化对姜汁凝乳的生产具有重要意义。
Abstract
Dynamic changes in the physiochemical
structural
and flavor characteristics of ginger-juice milk curd were explored by texture analysis
scanning electron microscopy
rheometry
electronic tongue
and gas chromatography-mass spectrometry (GC-MS). Protein electrophoresis showed that ginger juice could hydrolyze α
s
-
β-
and κ-casein. Curd formation was initiated at 90 s
marked by significant changes in intensity detected via intrinsic fluorescence. The contents of soluble protein and calcium decreased rapidly during coagulation
while the caseinolytic activity
storage moduli
loss moduli
hardness
adhesiveness
and water-holding capacity increased
resulting in a denser gel structure with smaller pores and fewer cavitations as observed by scanning electron microscopy. Electronic tongue analysis indicated that milk could neutralize the astringency and saltiness of ginger juice
rendering the taste of ginger-juice milk curd more akin to that of milk. Approximately 70 volatile components were detected in ginger-juice milk curd. α-Zingiberene
α-curcumene
β-sesquiphellandrene
and β-bisabolene were the predominant volatile flavor compounds
exhibiting an initial decrease in content followed by stability after 90 s. Decanoic acid
γ-elemene
and caryophyllene were identified as unique volatile compounds after mixing of milk and ginger juice. Understanding the dynamic changes in these characteristics during coagulation holds significant importance for the production of ginger-juice milk curd.
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