This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration ...This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.展开更多
随着科学技术的快速发展,千兆以太网的普及和爆炸式增长,音频技术的创新和普及也步入了崭新的阶段。基于Dante技术,探讨了当前音频传输技术发展脉络趋势,并对音频信号的传输与分配的3个阶段进行分析比较。同时,透过Dante技术,简要分析了...随着科学技术的快速发展,千兆以太网的普及和爆炸式增长,音频技术的创新和普及也步入了崭新的阶段。基于Dante技术,探讨了当前音频传输技术发展脉络趋势,并对音频信号的传输与分配的3个阶段进行分析比较。同时,透过Dante技术,简要分析了Audio over Ethernet到Audio over IP技术的发展状况。展开更多
变延迟进动定制激发(Delays Alternating with Nutation for Tailored Excitation,DANTE)序列作为一种黑血预脉冲序列,通过连续施加小角度激发脉冲,以及结合散相梯度,使得流动物质和静态物质达到不同的稳态,从而抑制流动的血液.对于静...变延迟进动定制激发(Delays Alternating with Nutation for Tailored Excitation,DANTE)序列作为一种黑血预脉冲序列,通过连续施加小角度激发脉冲,以及结合散相梯度,使得流动物质和静态物质达到不同的稳态,从而抑制流动的血液.对于静态物质而言,施加DANTE序列后在图像等间隔的位置会出现暗条纹,暗条纹的宽度与梯度幅值和小单元持续时间乘积相关:乘积越大,暗纹宽度越小.对于动态物质而言,为达到较好的抑制效果,需要增加整个DANTE序列模块的准备时间,并且增大梯度幅值和小单元持续时间的乘积.因此,该方法对于梯度系统的要求较高,而实际梯度放大器(Gradient Amplifier,GPA)有一定的限额.在有限的GPA条件下,为使得DANTE序列具有更好抑制流动信号效果,本文在读出方向以及片层旋转两个方面进行了梯度优化,实现了更好的黑血效果.展开更多
文摘This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.
文摘随着科学技术的快速发展,千兆以太网的普及和爆炸式增长,音频技术的创新和普及也步入了崭新的阶段。基于Dante技术,探讨了当前音频传输技术发展脉络趋势,并对音频信号的传输与分配的3个阶段进行分析比较。同时,透过Dante技术,简要分析了Audio over Ethernet到Audio over IP技术的发展状况。
文摘变延迟进动定制激发(Delays Alternating with Nutation for Tailored Excitation,DANTE)序列作为一种黑血预脉冲序列,通过连续施加小角度激发脉冲,以及结合散相梯度,使得流动物质和静态物质达到不同的稳态,从而抑制流动的血液.对于静态物质而言,施加DANTE序列后在图像等间隔的位置会出现暗条纹,暗条纹的宽度与梯度幅值和小单元持续时间乘积相关:乘积越大,暗纹宽度越小.对于动态物质而言,为达到较好的抑制效果,需要增加整个DANTE序列模块的准备时间,并且增大梯度幅值和小单元持续时间的乘积.因此,该方法对于梯度系统的要求较高,而实际梯度放大器(Gradient Amplifier,GPA)有一定的限额.在有限的GPA条件下,为使得DANTE序列具有更好抑制流动信号效果,本文在读出方向以及片层旋转两个方面进行了梯度优化,实现了更好的黑血效果.
