Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. | Se ha desarrollado un queso untable con colesterol reducido, conservando la grasa láctea. Además es vehículo de microorganismos probióticos y de nutrientes esenciales (minerales, calcio; y proteínas de alto valor biológico, seroproteínas lácteas) | Have been developed a cholesterol-reduced spread cheese, retaining milk fat. It is also vehicle of probiotic and essential nutrients (minerals such as calcium, and protein of high biological value as milk serum proteins). | Consejo Nacional de Investigaciones Científicas y Técnicas

As proteínas do leite são largamente utilizadas nas indústrias alimentícias. Elas podem ser classificadas em relação a suas estruturas: proteínas flexíveis, para as caseínas e as proteínas globulares, para as proteínas solúveis. A superfície do pó reflete a interface ar/água das gotículas de secagem e sabe-se pouco a respeito das interações protéicas que podem se produzir na fabricação dos lácteos em pós. O objetivo deste trabalho foi de elucidar os mecanismos de formação de interfaces ar/água, entre estes dois tipos de proteínas, em função da presença e ausência de fosfolipídeos, e de se focar na ligação existente entre estas proteínas e os processos utilizados industrialmente na atomização. A utilização simultânea, de tensão interfacial, de reologia de cisalhamento interfacial e de reologia de dilatação interfacial permitiu a caracterização das propriedades interfaciais de diferentes misturas a alta concentração de proteínas, e de fosfolipídeos na interface ar/água. As soluções de caseínas e proteínas solúveis mostraram comportamentos diferentes na interface ar/água. Existe uma interação entre as moléculas de caseínas e fosfolipideos ao curso de suas adsorções na interface ar/água. No mais outro resultado interessante deste trabalho, mostra que a adição de fosfolipídeos em soluções de alta concentração de caseínas, antes do processo de atomização, não é suficiente para diminuir o tamanho das gotas formadas nos processos de atomização. | Milk proteins are widely used in food industry. They can be classified in relation to their structure: caseins are flexible proteins, while the soluble proteins are globular. The surface of the powder reflects the air / water interface of droplet drying and we know relatively little about protein interactions that may occur during the manufacture of powder. The objective of this work is to understand the mechanisms of formation of air / water interfaces, between these two different proteins, in the presence and absence of phospholipids, and to examine the link between these properties and the spray-drying processes used. The simultaneous use of surface tension, interfacial shearrheology, and interfacial expansion rheology has allowed us to characterize the interfacial properties of different solutions of high protein concentration. Caseins and soluble protein solutions show different behaviors at the air / water interface. There is an interaction between the molecules of phospholipids and caseins during their adsorption at air / water interface. In addition, another interesting result of this work shows that the addition of phospholipids in highly concentrated solutions of casein before the atomization process is not sufficient to reduce the droplet size formed during atomization. | Conselho Nacional de Desenvolvimento Científico e Tecnológico

The effects of different concentration of flaxseed gum (FG) (0.1–0.5%, w/w) on the stability of soybean oil emulsion were studied by particle size, rheological properties, creaming stability and nuclear magnetic resonance (NMR). Results showed that emulsion particle size decreased significantly with the increase in FG concentration. Rheological measurements showed FG exhibited thickening and gelling properties. Viscosity, storage modulus, and loss modulus increased accordingly with the increase in FG concentrations, and emulsions with 0.5% FG looked like a viscoelastic solid. Emulsions with a higher FG concentration exhibited better creaming stability and structure. With the increase of FG concentration, the ¹H and ¹³C NMR spectra line widths in high field also increased, which confirms that the interaction between FG and oil molecules is enhanced. These results show that FG can substitute for other emulsifiers or stabilizers in emulsions, and is beneficial to the stability of emulsions.

Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.<br>Iogurtes a base de leite de cabra foram elaborados e a eles adicionados extrato hidrossolúvel de soja (EHS) e de cultura probiótica Bifidobacterium lactis durante o processamento. As características de viscosidade aparente, capacidade de retenção de água e sinerese foram analisadas durante 29 dias de armazenamento e verificadas a influência do EHS e do probiótico nestas propriedades reológicas. A suplementação de EHS provocou aumento na viscosidade e capacidade de retenção de água dos iogurtes e, ao mesmo tempo, a sinerese foi reduzida. A inoculação da cultura probiótica durante elaboração dos iogurtes não alterou de forma significativa as características reológicas dos produtos. Portanto, a adição de extrato hidrossolúvel de soja e a cultura probiótica, pode contribuir para melhora nas características reológicas de iogurtes, além das vantagens na melhoria nutricional e funcional já conhecidas com a utilização destes produtos.

The main factors that cause land subsidence are groundwater withdrawal and the load of high-rise buildings. Previous studies on land subsidence caused by high-rise buildings have focused on small areas. Few scholars have proposed land subsidence models that combine the effects of groundwater withdrawal and high-rise building load at a regional scale. This work was based on Biot’s consolidation theory and the nonlinear rheology theory. The soil parameters were varied in accordance with the Kozeny-Carman equation and Duncan-Zhang nonlinear model, and applied to a site in eastern China. A three-dimensional finite element method (FEM) program, fully coupling varying soil parameter values and fluid-solid characteristics of land subsidence, was coded using FORTRAN. The program was used to simulate and predict regional land subsidence and to study the coupling effects of groundwater withdrawal and high-rise building load. The results showed that the soil parameters varied in reasonable range and the trend of variation was consistent with the characteristics of soil deformation. The sum of the land subsidence under high-rise building load alone and groundwater withdrawal alone differed from land subsidence under the combined effects of groundwater withdrawal and high-rise building load. The coupling effect of land subsidence caused by high-rise building load and groundwater withdrawal was shown to be nonlinear.