However, the gelation profile of yogurt gel inoculated with 0.5% culture had a clear shoulder between 5.3 and 5.0 (i.e., a flattening of the G′ profile before it increased again) (Figure 2a). At an incubation temperature of 45.7°C, clear shoulders were observed in all the gelation profiles of the yogurt gels (Figure 2b). The gelation profiles of yogurt gels inoculated with 0.5% culture and incubated at 40 or 45.7°C had a slower increase in G′values at pH values <4.9, compared with yogurt gels made with 1, 2, 3, or 4% starter (Figure 2). Gelation profiles (Figure 2) exhibited an increasein G′at pH values<5.0,presumably reflecting reduced electrostatic repulsion and enhanced hydrophobic attractions as the pH approached the isoelectric point of the caseins.
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