Effect of the Addition of Chitosans with Different Molecular Structure on Fermentation Process and Viscosity Changes During Sour Cream Storage

Biochemistry and Biophysics

Jelena Zagorska¹ 

关键词: Sour cream;    Chitosan;    Viscoosity;    Storage;    Fermentation;   

DOI  :  

学科分类：生物化学/生物物理

来源: Science and Engineering Publishing Company

【 摘 要 】

Abstract: The effect of different health promoting chitosan-based additives (high molecular weight chitosan, carboxymethyl chitosan, chitosan oligoosaccharide) with different molecular structure on pH changes during cream fermentation process and viscosity changes of sour cream during storage were studied. The inhibition of creamfermentation is much higher for chitooligosaccharide with low molecular weight and higher degree of deacetylation than for high molecular weight chitosan with lower degree of deacetylation especially at a higher concentrations of additives. The increase of viscosity of sour cream with the increase of concentration of high molecularweight chitosan and decrease of viscosity with the increase of concentration of chitooligosaccharide have been observed. It was demonstratedthat the effect of additives on viscosity can be explained by changing the interaction forces between negatively charged casein micells and by the start of gel formation during cream fermentation process at higher pH.

【 授权许可】

Unknown