Water Adsorption Isotherms and Storage Stability of Freeze-Dried Bovine Colostrum Powder

被引：10
作者：
Yu, Huaning [1 ,2 ]
Zheng, Yuanrong [3 ]
Li, Yunfei [2 ,4 ]
机构：
[1] Shanghai Jiao Tong Univ, Inst Refrigerat & Cryogen Engn, Shanghai 200240, Peoples R China
[2] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
[3] Bright Dairy & Food Co Ltd, Ctr Tech, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China
[4] Shanghai Jiao Tong Univ, Bor S Luh Food Safety Res Ctr, Shanghai 200240, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2013年 / 16卷 / 08期
关键词：
Bovine colostrum powder; Freeze drying; Sorption isotherm; Storage stability; Shelf life; MOISTURE SORPTION ISOTHERMS; IMMUNOGLOBULIN-G; MILK; WHEY; YOGURT; FOODS; HEAT;
D O I：
10.1080/10942912.2011.608177
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Moisture adsorption isotherms of freeze-dried bovine colostrum powder were obtained using the gravimetric method at three temperatures (15, 25, and 35 degrees C) in the water activity range of 0.11-0.86. The moisture adsorption isotherms of freeze-dried bovine colostrum powder showed a sigmoid isotherm curve typical of the type II BET classification shape. The Guggenheim-Anderson-de Boer and Brunauer-Emmett-Teller models were recommended to fit experimental data well. The shelf life of freeze-dried bovine colostrum powder packaged in aluminium-laminated polyethylene pouches was evaluated for 243 days, and the storage stability was investigated when stored at 25 degrees C and 50% relative humidity. A slight increase in moisture content, a linear increase in color difference, and a slight decrease in IgG concentration were found within 60 days storage under the above-mentioned conditions.
引用
收藏
页码：1764 / 1775
页数：12
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