{"id":6210,"date":"2024-08-06T07:43:08","date_gmt":"2024-08-06T07:43:08","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6210"},"modified":"2024-08-06T07:43:08","modified_gmt":"2024-08-06T07:43:08","slug":"thickener-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/surito-2\/","title":{"rendered":"Melyek a s\u0171r\u00edt\u0151anyagok hat\u00e1smechanizmusai \u00e9s alkalmaz\u00e1suk az \u00e9lelmiszer-feldolgoz\u00e1sban?"},"content":{"rendered":"

A s\u0171r\u00edt\u0151anyagok s\u0171r\u00edt\u0151, zsel\u00e9s\u00edt\u0151, emulge\u00e1l\u00f3 \u00e9s stabiliz\u00e1l\u00f3 stb. funkci\u00f3kkal rendelkeznek, amelyek jav\u00edthatj\u00e1k az \u00e9lelmiszerek min\u0151s\u00e9g\u00e9t \u00e9s megjelen\u00e9s\u00e9t, \u00e9s gazdag \u00edzt biztos\u00edthatnak az \u00e9lelmiszeripari term\u00e9keknek. A s\u0171r\u00edt\u0151anyagok sokf\u00e9le forr\u00e1sb\u00f3l \u00e1llnak rendelkez\u00e9sre, \u00e9s alacsony mennyis\u00e9gben adj\u00e1k \u0151ket, \u00e9s fontos \u00e9lelmiszer-adal\u00e9kanyagokk\u00e1 v\u00e1ltak az olyan \u00e9lelmiszerekben, mint a h\u00fas-, tej- \u00e9s t\u00e9sztaterm\u00e9kek.<\/p>\n

A s\u0171r\u00edt\u0151anyagok hat\u00e1smechanizmusa<\/strong><\/p>\n

A s\u0171r\u00edt\u0151anyagok k\u00e9pesek megv\u00e1ltoztatni az \u00e9lelmiszerrendszer reol\u00f3gi\u00e1j\u00e1t, azaz az \u00e1raml\u00e1sra jellemz\u0151 viszkozit\u00e1st \u00e9s a szil\u00e1rds\u00e1gra jellemz\u0151 mechanikai text\u00far\u00e1t. Tanulm\u00e1nyok meger\u0151s\u00edtett\u00e9k, hogy az \u00e9lelmiszerrendszerek text\u00far\u00e1j\u00e1nak vagy viszkozit\u00e1s\u00e1nak v\u00e1ltoz\u00e1sa hozz\u00e1j\u00e1rul az \u00e9rz\u00e9kszervi tulajdons\u00e1gok v\u00e1ltoz\u00e1s\u00e1hoz. \u00c1ltal\u00e1ban a s\u0171r\u00edt\u0151anyagok hajlamosak arra, hogy oldatban vagy kolloidokban t\u00f6bb hidrofil csoporttal, azaz hossz\u00fa l\u00e1nc\u00fa polimerek (poliszacharidok \u00e9s feh\u00e9rj\u00e9k) heterog\u00e9n csoportjaival h\u00e1l\u00f3zatos szerkezetet k\u00e9pezzenek, ez\u00e1ltal jav\u00edtva az \u00e9lelmiszer viszkozit\u00e1s\u00e1t \u00e9s text\u00far\u00e1j\u00e1t. A s\u0171r\u00edt\u0151anyagok f\u0151 tulajdons\u00e1gai t\u00f6bbek k\u00f6z\u00f6tt a s\u0171r\u00edt\u00e9s, a zsel\u00e9s\u00edt\u00e9s, az emulge\u00e1l\u00e1s, a stabiliz\u00e1l\u00e1s, valamint a j\u00e9g \u00e9s a cukor krist\u00e1lyn\u00f6veked\u00e9s\u00e9nek szab\u00e1lyoz\u00e1sa.<\/p>\n

1.1 S\u0171r\u00edt\u00e9si folyamat<\/strong>
\nA s\u0171r\u0171s\u00f6d\u00e9si folyamat a konform\u00e1ci\u00f3san rendezetlen l\u00e1ncok nem-specifikus \u00f6sszefon\u00f3d\u00e1s\u00e1nak struktur\u00e1lt g\u00e9lesed\u00e9s\u00e9t foglalja mag\u00e1ban. A poliszacharid-diszperzi\u00f3k viszkozit\u00e1sa f\u0151k\u00e9nt a konform\u00e1ci\u00f3san rendezetlen v\u00e9letlenszer\u0171 f\u00fcrt\u00f6k fizikai \u00f6sszefon\u00f3d\u00e1s\u00e1b\u00f3l sz\u00e1rmazik. Az alacsony koncentr\u00e1ci\u00f3j\u00fa diszperzi\u00f3kban a s\u0171r\u00edt\u0151anyag egyes molekul\u00e1i szabadon mozoghatnak, \u00e9s nem mutatnak s\u0171r\u00edt\u0151 hat\u00e1st. Nagy koncentr\u00e1ci\u00f3j\u00fa rendszerekben ezek a molekul\u00e1k kezdenek egym\u00e1ssal \u00e9rintkezni, \u00e9s ez\u00e9rt a molekul\u00e1k mozg\u00e1sa korl\u00e1tozott.<\/p>\n

A s\u0171r\u00edt\u00e9s m\u00e9rt\u00e9ke a s\u0171r\u00edt\u0151anyag t\u00edpus\u00e1t\u00f3l f\u00fcgg\u0151en v\u00e1ltozik, pl. magas koncentr\u00e1ci\u00f3ban alacsony viszkozit\u00e1st ad, 1% alatti koncentr\u00e1ci\u00f3ban pedig magas viszkozit\u00e1st. A leggyakoribb s\u0171r\u00edt\u0151anyagok a kem\u00e9ny\u00edt\u0151, a xant\u00e1ngumi, a guargumi, az ak\u00e1cbabgumi, a karrag\u00e9n, az arabgumi \u00e9s a cellul\u00f3zsz\u00e1rmaz\u00e9kok.<\/p>\n

1.2 G\u00e9l elj\u00e1r\u00e1s<\/strong>
\n1.2.1 G\u00e9lk\u00e9pz\u0151d\u00e9s<\/strong>
\nA g\u00e9l a szil\u00e1rd \u00e9s a foly\u00e9kony anyag k\u00f6z\u00f6tti anyagforma, \u00e9s mechanikai merevs\u00e9get mutat, \u00edgy az \u00e9lelmiszer viszkoelasztikus, a folyad\u00e9k \u00e9s a szil\u00e1rd jellemz\u0151it mutatja. A g\u00e9l textur\u00e1lis tulajdons\u00e1gai (rugalmas vagy t\u00f6r\u00e9keny, r\u00e1g\u00f3s vagy kr\u00e9mes) a s\u0171r\u00edt\u0151anyag t\u00edpus\u00e1t\u00f3l f\u00fcgg\u0151en v\u00e1ltoznak, \u00e9s az \u00e9lelmiszer \u00e9rz\u00e9kszervi tulajdons\u00e1gai (fed\u0151k\u00e9pess\u00e9g, sz\u00e1j\u00e9rzet vagy \u00edz) ennek megfelel\u0151en v\u00e1ltoznak.<\/p>\n

Egy adott s\u0171r\u00edt\u0151anyag-diszperzi\u00f3 zsel\u00e9sed\u00e9si k\u00f6r\u00fclm\u00e9nyeinek, a keletkez\u0151 g\u00e9l jellemz\u0151inek \u00e9s az \u00e1ltala k\u00f6lcs\u00f6nz\u00f6tt text\u00far\u00e1nak az ismerete nagyon fontos szempont egy adott \u00e9lelmiszer-formul\u00e1ci\u00f3 megtervez\u00e9s\u00e9n\u00e9l. A g\u00e9lk\u00e9pz\u0151d\u00e9s sor\u00e1n a diszperzi\u00f3ban szab\u00e1lytalanul eloszl\u00f3 polimerl\u00e1nc-szegmensek h\u00e1romdimenzi\u00f3s h\u00e1l\u00f3zatot alkotnak, amely az \u00fcregekben old\u00f3szert tartalmaz. A kapcsol\u00f3d\u00e1si z\u00f3n\u00e1knak nevezett kapcsol\u00f3d\u00f3 r\u00e9gi\u00f3k k\u00e9t vagy t\u00f6bb polimerl\u00e1ncb\u00f3l alakulhatnak ki. A g\u00e9lesed\u00e9si folyamat l\u00e9nyeg\u00e9ben ezen csom\u00f3ponti z\u00f3n\u00e1k kialakul\u00e1sa.<\/p>\n

Ezeknek a kapcsol\u00f3d\u00e1si z\u00f3n\u00e1knak a h\u00e1l\u00f3zatban val\u00f3 fizikai elrendez\u0151d\u00e9s\u00e9t k\u00fcl\u00f6nb\u00f6z\u0151 param\u00e9terek, p\u00e9ld\u00e1ul a h\u0151m\u00e9rs\u00e9klet, az ionok jelenl\u00e9te \u00e9s a s\u0171r\u00edt\u0151anyag inherens szerkezete befoly\u00e1solhatja. A s\u0171r\u00edt\u0151anyagok g\u00e9lesed\u00e9s\u00e9nek h\u00e1rom mechanizmusa van, az ionos g\u00e9lesed\u00e9s, a hidegen megdermed\u0151 g\u00e9lesed\u00e9s \u00e9s a termikus g\u00e9lesed\u00e9s. Az ionos g\u00e9lesed\u00e9s a s\u0171r\u00edt\u0151szerl\u00e1ncok ionokkal val\u00f3 keresztk\u00f6t\u00e9se r\u00e9v\u00e9n t\u00f6rt\u00e9nik, \u00e1ltal\u00e1ban negat\u00edv t\u00f6lt\u00e9s\u0171 poliszacharid kationok, p\u00e9ld\u00e1ul algin\u00e1t, karrag\u00e9n \u00e9s pektin \u00e1ltal k\u00f6zvet\u00edtett g\u00e9lesed\u00e9si folyamat, az ionos g\u00e9lesed\u00e9s pedig diff\u00fazi\u00f3s megk\u00f6t\u00e9ssel vagy bels\u0151 g\u00e9lesed\u00e9ssel.<\/p>\n

A hidegen szil\u00e1rdul\u00f3 g\u00e9lekben a kolloid porokat meleg, forr\u00e1sban l\u00e9v\u0151 v\u00edzben oldj\u00e1k fel, hogy diszperzi\u00f3t k\u00e9pezzenek, amely leh\u0171l\u00e9skor entalpiastabiliz\u00e1lt l\u00e1nck\u00f6zi h\u00e9lixek kialakul\u00e1s\u00e1hoz vezet, amelyek egyes l\u00e1ncszegmenseket alkotnak, \u00e9s \u00edgy h\u00e1romdimenzi\u00f3s h\u00e1l\u00f3zatot eredm\u00e9nyeznek, mint p\u00e9ld\u00e1ul az agar \u00e9s a zselatin. A h\u0151re kem\u00e9nyed\u0151 g\u00e9lek a g\u00e9l meleg\u00edt\u00e9s\u00e9t ig\u00e9nylik, \u00e1ltal\u00e1ban csak ott, ahol az \u00e9lelmiszernek h\u0151re kell szil\u00e1rdulnia. A h\u0151re kem\u00e9nyed\u0151 mechanizmus a term\u00e9szetes kem\u00e9ny\u00edt\u0151feh\u00e9rj\u00e9k kibontakoz\u00e1sa \u00e9s az ezt k\u00f6vet\u0151 h\u00e1l\u00f3zatba rendez\u0151d\u00e9s\u00fck r\u00e9v\u00e9n j\u00f6n l\u00e9tre.<\/p>\n

1.2.2 Az asszoci\u00e1ci\u00f3s z\u00f3n\u00e1k szerepe a g\u00e9lekben<\/strong>
\nA k\u00f6t\u0151z\u00f3n\u00e1k fontos szerepet j\u00e1tszanak a s\u0171r\u00edt\u0151anyagok g\u00e9lesed\u00e9si folyamat\u00e1ban, befoly\u00e1solva a g\u00e9l tulajdons\u00e1gait \u00e9s m\u0171k\u00f6d\u00e9s\u00e9t. A zselatinban a kapcsol\u00f3d\u00e1si z\u00f3n\u00e1t h\u00e1rom molekula alkotja hidrog\u00e9nk\u00f6t\u00e9s r\u00e9v\u00e9n. A karrag\u00e9nben hat-t\u00edz molekula alkotja a k\u00f6t\u0151d\u00e9si z\u00f3n\u00e1t, m\u00edg az I. t\u00edpus\u00fa karrag\u00e9nben csak k\u00e9t molekula vesz r\u00e9szt. Min\u00e9l t\u00f6bb molekula van a k\u00f6t\u0151d\u00e9si r\u00e9gi\u00f3ban, ann\u00e1l nagyobb a g\u00e9l merevs\u00e9ge. Ennek eredm\u00e9nyek\u00e9ppen a K-t\u00edpus\u00fa karrag\u00e9n t\u00f6bbmolekul\u00e1s k\u00f6t\u00e9sr\u00e9gi\u00f3ja merevs\u00e9get mutat, \u00e9s ny\u00edr\u00e1s hat\u00e1s\u00e1ra nehezebben \u00e9p\u00fcl vissza, m\u00edg az I-t\u00edpus\u00fa karrag\u00e9n g\u00e9lek rugalmasabb szerkezet\u0171ek \u00e9s kev\u00e9sb\u00e9 \u00e9rz\u00e9kenyek a ny\u00edr\u00e1sra. A karrag\u00e9n \u00e9s az algin\u00e1t k\u00f6t\u00e9sr\u00e9gi\u00f3ja k\u00e9t molekul\u00e1b\u00f3l \u00e1ll, de a karrag\u00e9n g\u00e9lek nagyobb deform\u00e1ci\u00f3t k\u00e9pesek elviselni a szakad\u00e1s el\u0151tt, mint a k\u00f6zel azonos szil\u00e1rds\u00e1g\u00fa algin\u00e1t.<\/p>\n

A g\u00e9lek termikus viselked\u00e9se is k\u00fcl\u00f6nb\u00f6zik a t\u00e1rsul\u00e1si r\u00e9gi\u00f3t\u00f3l f\u00fcgg\u0151en. A zselatin alacsonyabb h\u0151m\u00e9rs\u00e9kleten olvad meg, mivel a k\u00f6t\u00e9sr\u00e9gi\u00f3kat csak gyenge hidrog\u00e9nk\u00f6t\u00e9sek k\u00f6tik \u00f6ssze. Az old\u00f3szer min\u0151s\u00e9ge szint\u00e9n fontos t\u00e9nyez\u0151. A hidrog\u00e9nk\u00f6t\u00e9s a magas metoxil pektin g\u00e9lekben csak cukor hozz\u00e1ad\u00e1s\u00e1val alakulhat ki, ami kell\u0151k\u00e9ppen cs\u00f6kkenti a v\u00edzaktivit\u00e1st.<\/p>\n

1.2.3 A g\u00e9lk\u00e9pz\u0151d\u00e9st befoly\u00e1sol\u00f3 egy\u00e9b t\u00e9nyez\u0151k<\/strong>
\nA s\u0171r\u00edt\u0151anyagokb\u00f3l sz\u00e1rmaz\u00f3 g\u00e9lek kialakul\u00e1s\u00e1t befoly\u00e1sol\u00f3 k\u00fcl\u00f6nb\u00f6z\u0151 t\u00e9nyez\u0151k k\u00f6z\u00e9 tartozik a zsel\u00e9s\u00edt\u0151szer koncentr\u00e1ci\u00f3ja, a k\u00f6zeg pH-ja, a mol\u00e1ris t\u00f6meg, a polimeriz\u00e1ci\u00f3s fok, a h\u0151m\u00e9rs\u00e9klet, az ionos \u00f6sszet\u00e9tel \u00e9s az oldott anyag. A s\u0171r\u00edt\u0151anyagokb\u00f3l t\u00f6rt\u00e9n\u0151 g\u00e9lk\u00e9pz\u0151d\u00e9st befoly\u00e1sol\u00f3 t\u00e9nyez\u0151k azonos\u00edt\u00e1sa mellett a bel\u0151l\u00fck k\u00e9pz\u0151d\u0151 g\u00e9leket jellemezni kell, gyakran mikroszerkezeti \u00e9s reol\u00f3giai jellemz\u00e9ssel, ami seg\u00edthet a s\u0171r\u00edt\u0151anyagok mint zsel\u00e9s\u00edt\u0151szerek hozz\u00e1ad\u00e1s\u00e1ban. Vizsg\u00e1lt\u00e1k p\u00e9ld\u00e1ul a szachar\u00f3z \u00e9s az aszpart\u00e1m hozz\u00e1ad\u00e1s\u00e1nak hat\u00e1s\u00e1t a s\u0171r\u00edt\u0151 g\u00e9lek, azaz a K-t\u00edpus\u00fa karrag\u00e9n, a csom\u00f3h\u0171t\u00f6tt g\u00e9l \u00e9s a K-t\u00edpus\u00fa karrag\u00e9n ak\u00e1cbabgumi nyom\u00e1si tulajdons\u00e1gaira; a szachar\u00f3z hozz\u00e1ad\u00e1sa mindezen g\u00e9lek eset\u00e9ben a val\u00f3di t\u00f6r\u00e9si fesz\u00fclts\u00e9g n\u00f6veked\u00e9s\u00e9t eredm\u00e9nyezte. Az aszpart\u00e1m hozz\u00e1ad\u00e1sa alacsony koncentr\u00e1ci\u00f3ban azonban nem befoly\u00e1solta a textur\u00e1lis t\u00f6m\u00f6r\u00edt\u00e9si param\u00e9tereket.<\/p>\n

Ezen t\u00falmen\u0151en a g\u00e9l \u00e9dess\u00e9g\u00e9nek f\u0151 meghat\u00e1roz\u00f3i a g\u00e9lek mechanikai tulajdons\u00e1gaival (g\u00e9lszil\u00e1rds\u00e1g, t\u00f6r\u00e9si fesz\u00fclts\u00e9g, t\u00f6r\u00e9si alakv\u00e1ltoz\u00e1s stb.), \u00e9s k\u00fcl\u00f6n\u00f6sen a h\u00e1l\u00f3zat megt\u00f6r\u00e9s\u00e9hez sz\u00fcks\u00e9ges deform\u00e1ci\u00f3 m\u00e9rt\u00e9k\u00e9vel \u00e9s a h\u00e1l\u00f3zat deform\u00e1ci\u00f3val szembeni ellen\u00e1ll\u00e1s\u00e1val kapcsolatosak. Ezenk\u00edv\u00fcl a t\u00e1rsold\u00f3szerek, mint p\u00e9ld\u00e1ul a szachar\u00f3z, a hidroliz\u00e1lt kolloidok koncentr\u00e1ci\u00f3ja, a ny\u00edr\u00e1si sebess\u00e9g \u00e9s a h\u0151m\u00e9rs\u00e9klet szint\u00e9n fontos v\u00e1ltoz\u00f3k, amelyek befoly\u00e1solj\u00e1k a g\u00e9l reol\u00f3giai \u00e1llapot\u00e1t.<\/p>\n

A s\u0171r\u00edt\u0151anyagok alkalmaz\u00e1sa az \u00e9lelmiszerekben<\/strong><\/p>\n

2.1 Alkalmaz\u00e1s a zsel\u00e9gy\u00e1rt\u00e1sban<\/strong>
\n\u00c9lelmiszer s\u0171r\u00edt\u0151anyagok gyakran haszn\u00e1lj\u00e1k a termel\u00e9s \u00e9s a feldolgoz\u00e1s a zsel\u00e9 k\u00e9t vagy t\u00f6bb szinergikus hat\u00e1st, hogy el\u00e9rj\u00e9k a legjobb hat\u00e1st ig\u00e9nyel a zsel\u00e9. A gell\u00e1ngumi egyfajta extracellul\u00e1ris line\u00e1ris poliszacharid, amelyet a Pseudomonas aeruginosa szintetiz\u00e1l \u00e9s v\u00e1laszt ki a sz\u00e9nhidr\u00e1tok tiszta ferment\u00e1ci\u00f3j\u00e1nak folyamat\u00e1ban. A gell\u00e1ngumit xant\u00e1ngumival kombin\u00e1lva haszn\u00e1lj\u00e1k fogyaszt\u00e1sra k\u00e9sz desszertzsel\u00e9k el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra j\u00f3 \u00e1tl\u00e1tsz\u00f3s\u00e1ga \u00e9s megfelel\u0151 h\u0151stabilit\u00e1sa miatt. A deacil\u00e1lt gell\u00e1ngumit a pudingok nedvess\u00e9gtartalm\u00e1nak, \u00edzkibocs\u00e1t\u00e1s\u00e1nak \u00e9s t\u00e1rol\u00e1si stabilit\u00e1s\u00e1nak jav\u00edt\u00e1s\u00e1ra, valamint a dehidrat\u00e1ci\u00f3s zsugorod\u00e1s cs\u00f6kkent\u00e9s\u00e9re haszn\u00e1lj\u00e1k.<\/p>\n

A f\u00e9mkationok kulcsszerepet j\u00e1tszanak a gell\u00e1ng\u00e9lek kialakul\u00e1s\u00e1ban. A kationok helyspecifikus k\u00f6t\u0151d\u00e9s\u00fck r\u00e9v\u00e9n kedvez\u0151en hatnak a \"k\u00f6t\u00e9si z\u00f3na\" kialakul\u00e1s\u00e1ra, mivel k\u00f6zvetlen\u00fcl kapcsol\u00f3dnak a poliszacharid molekul\u00e1k karboxilcsoportjaihoz, \u00edgy cs\u00f6kkentik a kett\u0151s spir\u00e1l l\u00e1ncok k\u00f6z\u00f6tti elektrosztatikus tasz\u00edt\u00e1st.<\/p>\n

A karrag\u00e9n egy term\u00e9szetes algapoliszacharid, egy hidrofil, line\u00e1ris, nem homog\u00e9n, szulf\u00e1tcsoportokkal rendelkez\u0151, 1,4-b\u00e9ta-D-galaktopiran\u00f3zb\u00f3l \u00e9s 1,3-alfa-D-galaktopiran\u00f3zb\u00f3l mint alapk\u00f6t\u00e9sb\u0151l \u00e1ll\u00f3 hidrofil line\u00e1ris poliszacharid, amely a v\u00f6r\u00f6smoszatok sejtfal\u00e1b\u00f3l nyerhet\u0151 ki. Amikor a karrag\u00e9nt felmeleg\u00edtik, majd lassan leh\u0171tik, a molekul\u00e1k alakja a kezdeti g\u00f6nd\u00f6r alakr\u00f3l fokozatosan spir\u00e1lba, majd v\u00e9g\u00fcl egy spir\u00e1lb\u00f3l kett\u0151s spir\u00e1lba v\u00e1ltozik, \u00e9s ekkor egy h\u00e1romdimenzi\u00f3s h\u00e1l\u00f3s szerkezet alakul ki.<\/p>\n

Ha a karrag\u00e9n alacsonyabb koncentr\u00e1ci\u00f3ban van, akkor h\u0151re reverzibilis g\u00e9lt k\u00e9pezhet, ebben a pillanatban a karrag\u00e9n jobb \u00e1tl\u00e1that\u00f3s\u00e1ggal rendelkezik, ami jav\u00edthatja a zsel\u00e9 megjelen\u00e9s\u00e9t. A karrag\u00e9n a leggyakrabban haszn\u00e1lt s\u0171r\u00edt\u0151anyag a zsel\u00e9k el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz, \u00e9s az \u00e9lelmiszer-formul\u00e1kban m\u00e1s s\u0171r\u00edt\u0151anyagokkal szinergi\u00e1ban haszn\u00e1lj\u00e1k. Ha a karrag\u00e9nt ak\u00e1cbabgumival, zselatinnal, xant\u00e1ngumival \u00e9s gumiar\u00e1bi\u00e1val keverik, a g\u00e9l szil\u00e1rds\u00e1ga \u00e9s rugalmass\u00e1ga jelent\u0151sen jav\u00edthat\u00f3.<\/p>\n

2.2 Alkalmaz\u00e1s joghurtban<\/strong>
\nA s\u0171r\u00edt\u0151anyagok jav\u00edthatj\u00e1k a joghurt konzisztenci\u00e1j\u00e1t, stabiliz\u00e1lhatj\u00e1k a joghurt tulajdons\u00e1gait, megakad\u00e1lyozhatj\u00e1k a sav\u00f3 kicsap\u00f3d\u00e1s\u00e1t, hat\u00e9konyan jav\u00edthatj\u00e1k a joghurtterm\u00e9kek text\u00far\u00e1j\u00e1t \u00e9s \u00edz\u00e9t. Ha a propil\u00e9nglikol-algin\u00e1tot \u00e9s a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t egyszerre haszn\u00e1lj\u00e1k s\u0171r\u00edt\u0151anyagk\u00e9nt, akkor j\u00f3 szinergikus hat\u00e1st fejtenek ki, \u00e9s a k\u00e9t s\u0171r\u00edt\u0151anyag optim\u00e1lis adagol\u00e1si mennyis\u00e9ge 0,15% (W\/W) a propil\u00e9nglikol-algin\u00e1t \u00e9s 1,20% a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 eset\u00e9ben.<\/p>\n

A joghurtgy\u00e1rt\u00e1s sor\u00e1n 0,2% propil\u00e9nglikol-algin\u00e1t hozz\u00e1ad\u00e1sa 10,9%-tal n\u00f6velheti a term\u00e9k v\u00edzmegtart\u00f3 k\u00e9pess\u00e9g\u00e9t, hat\u00e9konyan megakad\u00e1lyozva a sav\u00f3 kicsap\u00f3d\u00e1s\u00e1t. Ha 0,2% propil\u00e9nglikol-algin\u00e1tot (W\/W), 0,3% n\u00e1trium-karboxi-metilcellul\u00f3zt, 0,1% magas \u00e9szter\u0171 pektint, 0,015% (W\/W) szachar\u00f3z-\u00e9sztert adunk a savany\u00fa tejital gy\u00e1rt\u00e1si folyamat\u00e1ban a kever\u00e9s ut\u00e1n, a term\u00e9k stabilit\u00e1sa \u00e9s \u00edze ebben az id\u0151ben a legjobb.<\/p>\n

A polidextr\u00f3z j\u00f3 prebiotikum, a b\u00e9lferment\u00e1ci\u00f3ban a b\u00e9l pH-\u00e9rt\u00e9ke 7,24-r\u0151l 6,44-re cs\u00f6kkenhet, ami el\u0151seg\u00edti a probiotikumok, p\u00e9ld\u00e1ul a tejsavbakt\u00e9riumok \u00e9s a bifidobakt\u00e9riumok n\u00f6veked\u00e9s\u00e9t \u00e9s szaporod\u00e1s\u00e1t. A joghurtgy\u00e1rt\u00e1s sor\u00e1n a polidextr\u00f3z fokozhatja a term\u00e9k \u00e9lelmirost-tartalm\u00e1t \u00e9s \u00edz\u00e9t, mivel alacsony pH-n stabil marad. Az alacsony zs\u00edrtartalm\u00fa vagy zs\u00edrmentes term\u00e9kekben hat\u00e9konyan megakad\u00e1lyozhatja a v\u00edz elemelked\u00e9s\u00e9t \u00e9s n\u00f6velheti a v\u00edztart\u00f3 k\u00e9pess\u00e9g\u00e9t, ami hat\u00e9konyan jav\u00edthatja a term\u00e9k text\u00far\u00e1j\u00e1t \u00e9s \u00edz\u00e9t.<\/p>\n

Tanulm\u00e1nyok kimutatt\u00e1k, hogy ha a joghurtterm\u00e9kekhez 1% (W\/W) polidextr\u00f3z hozz\u00e1ad\u00e1s\u00e1val a term\u00e9k viszkozit\u00e1sa \u00e9s \u00e9dess\u00e9ge javul, \u00e9s a term\u00e9k \u00edze gazdagabb\u00e1 v\u00e1lik. A polidextr\u00f3z jav\u00edthatja a joghurtban l\u00e9v\u0151 egy\u00e9b bakt\u00e9riumt\u00f6rzsek \u00e9letk\u00e9pess\u00e9g\u00e9t, \u00e9s hat\u00e9konyan meghosszabb\u00edthatja a joghurt eltarthat\u00f3s\u00e1g\u00e1t.<\/p>\n

Ha a polidextr\u00f3z 3% (W\/W) mennyis\u00e9gben ker\u00fcl a joghurtterm\u00e9kekbe, megk\u00f6nny\u00edti a joghurt erjed\u00e9s\u00e9t, jav\u00edtja a tejsavbakt\u00e9riumok aktivit\u00e1s\u00e1t, cs\u00f6kkenti a sav\u00f3 kicsap\u00f3d\u00e1s\u00e1t, \u00e9s kulcsszerepet j\u00e1tszik a term\u00e9k szervez\u0151d\u00e9s\u00e9ben \u00e9s morfol\u00f3gi\u00e1j\u00e1ban, \u00e9s ezzel a mennyis\u00e9ggel \u00e9rhet\u0151 el a legjobb alvad\u00e1si hat\u00e1s, a term\u00e9k savass\u00e1ga \u00e9s \u00e9dess\u00e9ge pedig m\u00e9rs\u00e9kelt. Amikor 4% (W\/W) polidextr\u00f3z hozz\u00e1ad\u00e1s\u00e1ra ker\u00fclt sor az aludttejjoghurthoz, a term\u00e9k \u00edze finom, \u00e9dess\u00e9ge m\u00e9rs\u00e9kelt, a sav\u00f3 kicsap\u00f3d\u00e1sa jelent\u0151sen cs\u00f6kkent, stabilit\u00e1sa j\u00f3, \u00e9s a polidextr\u00f3z j\u00f3l megtartotta a term\u00e9k \u00edz\u00e9t, \u00e9s meghosszabb\u00edtotta az eltarthat\u00f3s\u00e1gi id\u0151t.<\/p>\n

2.3 Alkalmaz\u00e1s \u00fcd\u00edt\u0151italokban<\/strong>
\nA n\u00e1trium-karboximetil-cellul\u00f3z a savas italok leggyakoribb s\u0171r\u00edt\u0151anyaga, v\u00edzben val\u00f3 oldhat\u00f3s\u00e1ga miatt nagy viszkozit\u00e1s\u00fa oldatot k\u00e9pezhet v\u00edzben. A n\u00e1trium-karboxi-metil-cellul\u00f3zt leggyakrabban teh\u00e9ntejben haszn\u00e1lj\u00e1k sav\u00e1ll\u00f3 tulajdons\u00e1gai miatt. A n\u00e1trium-karboxi-metilcellul\u00f3z hat\u00e9konyan megakad\u00e1lyozza a kazein kicsap\u00f3d\u00e1s\u00e1t \u00e9s meghosszabb\u00edtja a tejterm\u00e9kek eltarthat\u00f3s\u00e1gi idej\u00e9t. A n\u00e1trium-karboxi-metil-cellul\u00f3z jav\u00edthatja a gy\u00fcm\u00f6lcs- \u00e9s z\u00f6lds\u00e9gitalok szuszpenzi\u00f3s stabilit\u00e1s\u00e1t is, megakad\u00e1lyozva a kicsap\u00f3d\u00e1s jelens\u00e9g\u00e9t, \u00e9s hat\u00e9konyan fenntartja a term\u00e9k stabilit\u00e1s\u00e1t \u00e9s megjelen\u00e9s\u00e9t.<\/p>\n

A xant\u00e1ngumi a term\u00e9szetes gumik k\u00f6z\u00fcl a legmagasabb viszkozit\u00e1s\u00fa \u00e9s hideg v\u00edzben old\u00f3d\u00f3, sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k az \u00fcd\u00edt\u0151italok gy\u00e1rt\u00e1s\u00e1ban. A xant\u00e1ngumi vizes oldatai jellegzetes pszeudoplasztikus \u00e1raml\u00e1st mutatnak, a viszkozit\u00e1s ny\u00edr\u00e1s hat\u00e1s\u00e1ra cs\u00f6kken, ny\u00edr\u00e1s hi\u00e1ny\u00e1ban pedig helyre\u00e1ll. A legt\u00f6bb gumi sz\u00e9les h\u0151m\u00e9rs\u00e9klet-tartom\u00e1nyban nem stabil viszkozit\u00e1s\u00fa, de a xant\u00e1ngumi viszkozit\u00e1sa sokkal kisebb m\u00e9rt\u00e9kben v\u00e1ltozik, mint m\u00e1s gumik\u00e9. A xant\u00e1ngumi nagyon j\u00f3 s\u00f3\u00e1ll\u00f3s\u00e1ggal is rendelkezik, a f\u0171t\u00e9st nem befoly\u00e1solja a s\u00f3 \u00e9s a csapad\u00e9k.<\/p>\n

A xant\u00e1ngumi alkalmas p\u00e9pes italokhoz \u00e9s feh\u00e9rjeitalokhoz is, fokozhatja a kazein \u00e9s m\u00e1s hat\u00f3anyagok felf\u00fcggeszt\u00e9s\u00e9t. A xant\u00e1ngumi pszeudoplaszticit\u00e1sa jav\u00edtja az italok konzisztenci\u00e1j\u00e1t, ami s\u0171r\u0171bb \u00edzt eredm\u00e9nyez ragacsos \u00e9rz\u00e9s n\u00e9lk\u00fcl. Ezenk\u00edv\u00fcl a xant\u00e1ngumi j\u00f3 kompatibilit\u00e1ssal is rendelkezik, m\u00e1s s\u0171r\u00edt\u0151anyagokkal egyidej\u0171leg haszn\u00e1lva szinergikus hat\u00e1st fejt ki.<\/p>\n

Mostan\u00e1ig a s\u0171r\u00edt\u0151anyagok alkalmaz\u00e1sa az \u00e9lelmiszerekben K\u00edn\u00e1ban nem t\u00f6k\u00e9letes, a gy\u00e1rt\u00e1si technol\u00f3giai kapcsolat gyenge, \u00e9s a s\u0171r\u00edt\u0151anyagok kutat\u00e1sa \u00e9s fejleszt\u00e9se m\u00e9g mindig az els\u0151dleges szakaszban van. Az \u00e9letsz\u00ednvonal n\u00f6veked\u00e9s\u00e9vel a fogyaszt\u00f3k fokozatosan jav\u00edtj\u00e1k az \u00e9lelmiszerek \u00edz\u00e9t, text\u00far\u00e1j\u00e1t, megjelen\u00e9s\u00e9t \u00e9s egy\u00e9b k\u00f6vetelm\u00e9nyeit, a s\u0171r\u00edt\u0151anyagok j\u00f6v\u0151beli alkalmaz\u00e1sa az \u00e9lelmiszer-feldolgoz\u00e1sban sz\u00e9les teret biztos\u00edt a fejl\u0151d\u00e9shez \u00e9s a kil\u00e1t\u00e1sokhoz.<\/p>","protected":false},"excerpt":{"rendered":"

Thickeners have the functions of thickening, gelling, emulsifying and stabilizing, etc., which can improve the quality and appearance of food products, and provide rich taste of food products. Thickeners are available from a wide range of sources and are added at low levels, and have become important food additives in foods such as meat, dairy […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the mechanisms of action of thickeners and their applications in food processing? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/surito-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the mechanisms of action of thickeners and their applications in food processing? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Thickeners have the functions of thickening, gelling, emulsifying and stabilizing, etc., which can improve the quality and appearance of food products, and provide rich taste of food products. 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