姜汁凝乳理化、结构和风味特征的动态变化研究

潘海峰; 鲍文娜; 陈怡; 廖鸿秀

doi:10.1631/jzus.B2400269

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姜汁凝乳理化、结构和风味特征的动态变化研究

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Research Article | Updated：2025-04-23

姜汁凝乳理化、结构和风味特征的动态变化研究
Dynamic changes in physiochemical, structural, and flavor characteristics of ginger-juice milk curd
浙江大学学报（英文版）（B辑：生物医学和生物技术） 2025年26卷第4期页码：393-404
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：

the Huzhou Science and Technology Plan Project(2022GZ56);the Education Department of Zhejiang Province Scientific Research Project(Y202248484)
DOI：10.1631/jzus.B2400269
中图分类号：
CSTR：
收稿日期：2024-05-26，

修回日期：2024-06-03，

纸质出版日期：2025-04-23
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

-、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

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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references

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