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Haifeng PAN, Wenna BAO, Yi CHEN, Hongxiu LIAO. Dynamic changes in physiochemical, structural and flavor characteristics of ginger-juice milk curd[J]. Journal of Zhejiang University Science B, 1998, -1(-1): .
@article{title="Dynamic changes in physiochemical, structural and flavor characteristics of ginger-juice milk curd",
author="Haifeng PAN, Wenna BAO, Yi CHEN, Hongxiu LIAO",
journal="Journal of Zhejiang University Science B",
volume="-1",
number="-1",
pages="",
year="1998",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B2400269"
}
%0 Journal Article
%T Dynamic changes in physiochemical, structural and flavor characteristics of ginger-juice milk curd
%A Haifeng PAN
%A Wenna BAO
%A Yi CHEN
%A Hongxiu LIAO
%J Journal of Zhejiang University SCIENCE B
%V -1
%N -1
%P
%@ 1673-1581
%D 1998
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B2400269
TY - JOUR
T1 - Dynamic changes in physiochemical, structural and flavor characteristics of ginger-juice milk curd
A1 - Haifeng PAN
A1 - Wenna BAO
A1 - Yi CHEN
A1 - Hongxiu LIAO
J0 - Journal of Zhejiang University Science B
VL - -1
IS - -1
SP -
EP -
%@ 1673-1581
Y1 - 1998
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B2400269
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, gas chromatography and mass spectrometry. Protein electrophoresis showed that ginger juice could hydrolyse αs-, β-, and κ-casein. Curd formation was initiated at 90 s, marked by significant changes in intensity detected via intrinsic fluorescence. The content 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. About 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 mixture 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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