大师作文网英语翻译The effect of moisture and resistant starch concentratio
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英语翻译
The effect of moisture and resistant starch concentration on the water activity (aw) and water sorption of imitation cheese was investigated.The Guggenheim–Anderson–deBoer (GAB) equation was found to be a good description of the experimental moisture sorption isotherms.Inclusion of starch in cheese increased moisture sorption over the aw range studied.The GAB monolayer value indicated starch-containing cheese bound an additional 1.4 g water/100 g dry matter when compared to a starch-free cheese.Increasing cheese moisture content had an insignificant effect on moisture sorption but increased aw.Increasing starch concentration had little influence on the GAB parameters but nonetheless decreased aw.It is believed that starch,while relatively inert in terms of water binding,may organise water molecules causing them to be physically entrapped within the cheese matrix.By not competing with protein for water molecules,the starch allowed the water to remain available for plasticization to maintain good functionality of the cheese.
The effect of moisture and resistant starch concentration on the water activity (aw) and water sorption of imitation cheese was investigated.The Guggenheim–Anderson–deBoer (GAB) equation was found to be a good description of the experimental moisture sorption isotherms.Inclusion of starch in cheese increased moisture sorption over the aw range studied.The GAB monolayer value indicated starch-containing cheese bound an additional 1.4 g water/100 g dry matter when compared to a starch-free cheese.Increasing cheese moisture content had an insignificant effect on moisture sorption but increased aw.Increasing starch concentration had little influence on the GAB parameters but nonetheless decreased aw.It is believed that starch,while relatively inert in terms of water binding,may organise water molecules causing them to be physically entrapped within the cheese matrix.By not competing with protein for water molecules,the starch allowed the water to remain available for plasticization to maintain good functionality of the cheese.
影响水分和抗性淀粉浓度对水活度（ Aw ）和吸水性仿制奶酪被查处.古根汉-安德森- deboer （性别咨询委员会）方程被发现是一个很好的描述实验水分吸附等温线.列入淀粉在奶酪增加水分吸附在胡一系列研究.性别咨询单层值表示淀粉含乳酪势必增加1.4克water/100克干物相比,淀粉免费干酪.越来越多的奶酪水分含量有一个很小的对水分的吸附,但增加了胡仙.增加淀粉浓度影响不大性别咨询参数,但下跌胡仙.据认为,淀粉,而惰性相对而言,水的约束力,但可举办水分子,使他们能够身体陷害内部奶酪矩阵.没有竞争与蛋白质的水分子,淀粉,使水保持供塑化,以保持良好的功能,奶酪.
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