凝固型牦牛乳酸奶超微结构观察与分析  

Ultrastructure observation and analysis of coagulated yak yogurt

作　　者：冶成君[1] 

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016

出　　处：《青海大学学报（自然科学版）》2015年第1期96-100,共5页Journal of Qinghai University(Natural Science)

基　　金：国家人力资源和社会保障部留学人员科技活动择优资助项目

摘　　要：为了观察和分析凝固型牦牛乳酸奶的超微结构和测定其相关宏观物理性质,利用扫描电镜观察和分析了凝固型牦牛乳酸奶的超微结构,用表观粘度、持水力和脱水收缩作用的敏感性3种测定方法,与凝固型普通乳酸奶进行了对比。结果表明：凝固型牦牛乳酸奶的超微结构是一种纤维网状结构,该网状结构比凝固型普通乳酸奶更致密、宽厚且孔隙小,一般分布在2~13μm,酪蛋白支架间有丝状物相连接,并且凝固型牦牛乳酸奶的表观粘度、持水力和脱水收缩作用的敏感性大大优于凝固型普通乳酸奶,有利于酸奶保持更好品质。In order to observe and analyze the ultrastructure of coagulated yak yogurt and to deter- mine its macroscopic physical properties. Scanning electron microscope（SEM） was used to observed and analyze the ultrastructure. Apparent viscosity,water holding capacity and suscepibility to synere- sis were measured. Compared with coagulated cow yogurt, the ultrastructure of yak yogurt presented a fiber network structure and the net structure is denser, heavier, with smaller pores than that of cow yogurt. The pores are between 2 p.m and 13 ~m. Having the filaments connect between casein brack- et makes the apparent viscosity, water holding capacity and suscepibility to syneresis of yak yogurt superior than that of cow yogurt, chich helps yak yogurt in a good quality.

关 键 词：牦牛乳 凝固型酸奶 扫描电镜 超微结构 

分 类 号：S879.1[农业科学—畜牧兽医]