热处理影响牛乳蛋白凝胶特性的研究进展  

Research progress of heat treatment on gel property of milk protein

作　　者：王伟军[1] 张兰威[1] 李延华[1] 张莉丽[1] 

机构地区：[1]哈尔滨工业大学食品学院,黑龙江哈尔滨150090

出　　处：《中国酿造》2011年第10期5-8,共4页China Brewing

基　　金：国家"十一五"科技支撑计划重大项目(2006BAD04A09)

摘　　要：热处理是各种乳制品生产过程中不可或缺的工艺手段,热处理过程中乳体系的蛋白质会发生变化,影响制品的凝胶特性。介绍了牛乳酸凝胶的模型和酶凝胶的形成阶段,分析了加热过程中蛋白质可能发生的变化,简要阐述了热处理对凝乳效果的影响,指出热诱乳蛋白聚合物与凝乳的机制密切相关,旨在为乳制品加工中热处理的潜在影响提供理论参考。Heat treatment is an indispensable processing step in the production of dairy products. Proteins changed when milk is heated, which can influence gel properties of milk protein. The model of acid gels and formation process of rennet gels were introduced in this paper. Changes in the proteins during heat treatments were analyzed. The clotting effects of heat treatment on milk were discussed. Based on these results, the conclusion that protein aggregates derived from heat treatments were closely related to mechanism of milk curds was pointed out. The results of the present paper can provide a theoretical reference for potential impacts of heat treatment in dairy products processing.

关 键 词：牛乳 热处理 酸凝胶 酶凝胶 蛋白质聚合物 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]