乳清蛋白冷凝胶形成机理的研究进展  

Advance in Formation Mechanism of Cold-set Gel of Whey Protein

作　　者：张久龙[1] 孟祥晨[1] 桂仕林[1] 

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2008年第10期641-644,共4页Food Science

基　　金：国家"863"计划项目(2006AA102344)

摘　　要：乳清蛋白冷凝胶由于其自身较高的营养价值、较好的凝胶质地、理想的包埋效果以及较为柔和的加工过程等优点,现已备受食品加工领域的青睐。本文综述了盐诱导、酸诱导以及酶诱导乳清蛋白冷凝胶的形成机理以及相关影响因素,以期为乳清蛋白冷凝胶制品的进一步开发与应用提供理论基础。The cold-set gel of whey protein has been favored by food processing field with the advantage of high-performance nutritive value, better gel texture, ideal entrapment and more mild processing. The formation mechanisms and correlative influential factors of salt-induced, acid-induced and enzyme-induced cold-set gels of whey protein were reviewed for laying theoretical base for the development and application of whey protein gel product.

关 键 词：乳清蛋白 冷凝胶 盐 酸 蛋白酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]