乳化盐对再制干酪蛋白体系及物化特性影响研究进展  

Research progress on the effects of emulsifying salts on casein and physicochemical properties of processed cheese

作　　者：司阔林 李志国[1] 闫清泉[1] 赵悦 宗学醒[1] SI Kuolin;LI Zhiguo;YAN Qingquan;ZHAO Yue;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《中国食品添加剂》2024年第7期217-224,共8页China Food Additives

基　　金：2023年呼和浩特市“揭榜挂帅”重大科技项目(2023-揭榜挂帅-农-2)。

摘　　要：乳化盐主要为磷酸盐和柠檬酸盐,常单体或复配应用于再制干酪生产中,酪蛋白是再制干酪的主要结构形成成分,乳化盐的主要性质是螯合钙来降低游离Ca2+的浓度,从而将酪蛋白胶束水解,增强酪蛋白的水合、乳化作用等。本文总结了乳化盐的类型、性质及其对酪蛋白胶束性质的作用,从而详细概述乳化盐对再制干酪的质地、功能和感官等物理化学特性的影响,以期为再制干酪及类似产品开发提供理论支持和研究思路,避免不必要的资源浪费。Emulsifying salts,primarily phosphates and citrate salts,are utilized either individually or in combination in processed cheese production.Casein,being the principal structural component of processed cheese,interacts with emulsifying salts primarily to chelate calcium and reduce free Ca2+concentration,thereby hydrolyzing casein micelles to enhance casein hydration,emulsification,and other properties.This paper provided a comprehensive overview of the types,characteristics,and effects of emulsifying salts on casein micelles;and their subsequent effects on the physicochemical attributes of processed cheese,including texture,functionality,and sensory properties.The aim is to provide theoretical insights and research directions for the development of processed cheese and related products,thereby minimizing resource waste.

关 键 词：乳化盐 再制干酪 酪蛋白胶束 特性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS252[轻工技术与工程—食品科学与工程]