热处理对骆驼乳蛋白质影响的研究进展  

Properties of Camel Milk Proteins Resulted from Thermal Treatment:A Review

作　　者：李荣蓉 苗静 杨洁[1] LI Rongrong;MIAO Jing;YANG Jie(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China)

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《中国乳品工业》2020年第12期32-37,共6页China Dairy Industry

摘　　要：综述了骆驼乳蛋白质的组成,热处理对骆驼乳蛋白质物理化学性质和稳定性的影响,以及阐明了影响蛋白质热稳定性的因素,为改进骆驼乳制品的热处理工艺提供借鉴。In this work we reviewed the constitutions of camel milk protein in the three portions,the impacts in proteins incurred by thermal process as well as related factors influencing thermal properties of camel milk proteins in order to offer useful information for the improvement of camel milk thermal craft.

关 键 词：骆驼乳 蛋白质 热处理 热稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]