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

Jelena Zagorska ； Alexander Pelnik ； Garry Kerch

《Biochemistry and Biophysics》 1卷2期 (2013/06) Pp. 13-21

並列摘要

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 cream fermentation is much higher for chitooligosaccharide with low molecular weight and higher degree of deacetylation than that for high molecular weight chitosan with lower degree of deacetylation especially at a higher concentrations of additives. The increment of viscosity of sour cream with the increase of concentration of high molecular weight chitosan and decrease of viscosity with the increase of concentration of chitooligosaccharide have been observed. It was demonstrated that 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.

並列關鍵字

Sour Cream ； Chitosan ； Viscosity ； Storage ； Fermentation