乳中酪蛋白胶束理化性质和热稳定性影响因素研究  

The Research of Physical and Chemical Properties of Casein Micelles in Milk and Thermal Stability Affecting Factors

作　　者：陈春艳 CHEN Chunyan(Linqu County Animal Husbandry Development Center,Linqu Shandong 262600)

机构地区：[1]临朐县畜牧业发展中心,山东临朐262600

出　　处：《中国乳业》2024年第6期103-108,共6页China Dairy

摘　　要：酪蛋白是不同动物源乳中含量最高、营养成分最丰富的蛋白质。酪蛋白通常以酪蛋白胶束形式,由4种酪蛋白单体(αs1-酪蛋白、αs2-酪蛋白、β-酪蛋白、κ-酪蛋白)和矿物质聚集组合形成,悬浮于乳中。酪蛋白胶束的理化性质、热稳定性决定了乳及乳制品质量。本文综述酪蛋白组成和特点、胶束特性和影响胶束热稳定性的因素,加强人们对酪蛋白胶束的了解,为酪蛋白深入应用建立理论基础。Casein is the protein with the highest content and the richest nutritional components in different animal-derived milk.Casein usually exists in milk in the form of casein micelles.Casein is composed of 4 casein monomers,αs1-casein,αs2-casein,β-casein andκ-casein and mineral aggregates,suspended in solution.The physical and chemical properties and thermal stability of casein micelles determine the quality of milk and dairy products.Therefore,the composition and characteristics of casein,the characteristics of casein micelles and the factors affecting the thermal stability of casein micelles were comprehensively summarized in this paper,which can promote the understanding of casein micelles and establish a theoretical basis for the in-depth application of casein.

关 键 词：酪蛋白胶束 理化性质 热稳定性 PH值 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]