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Multiscale Design of an Oleic Acid-supplemented Dairy Beverage Composed of Candida Utilis Single Cell Protein

Hugo Mauricio Buitrago MoraMaría Arango PiñerosDiego Espinosa MorenoSilvia Restrepo RestrepoJuliana Erika Cristina Cardona JaramilloOscar Alberto Alvarez SolanoMiguel Angel Fernández NiñoAndrés Fernando González Barrios

出版	Uniandes, 2019
URL	http://books.google.com.hk/books?id=8RihzQEACAAJ&hl=&source=gbs_api

註釋

Yogurts and fermented dairy beverages are highly consumed products all over the world. Recently, they have been proposed as ideal carriers of bioactive compounds that could improve consumers' health, such as fatty acids and antioxidants. In this work an oleic acid-supplemented dairy beverage has been designed by partial substitution of milk for Candida utilis single protein extract. The changes in the structural properties of this new beverage were evaluated by following the fermentation process, pH, aggregate size, microstructure and changes in rheological properties. Furthermore, Molecular Dynamics simulations were carried out in order to analyze the interaction between its mainly components. Our data releveled that samples with a percentage of milk substitution of 30% showed a higher viscosity as compare to the other percentages and less viscosity than the control (no substitution). These samples were then selected for fortification by incorporating oleic acid microcapsules...