食品科学 ›› 2008, Vol. 29 ›› Issue (10): 641-644.
• 专题论述 • 上一篇 下一篇
张久龙, 孟祥晨, 桂仕林
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ZHANG Jiu-Long, MENG Xiang-Chen, GUI Shi-Lin
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摘要: 乳清蛋白冷凝胶由于其自身较高的营养价值、较好的凝胶质地、理想的包埋效果以及较为柔和的加工过程等优点,现已备受食品加工领域的青睐。本文综述了盐诱导、酸诱导以及酶诱导乳清蛋白冷凝胶的形成机理以及相关影响因素,以期为乳清蛋白冷凝胶制品的进一步开发与应用提供理论基础。
关键词: 乳清蛋白, 冷凝胶, 盐, 酸, 蛋白酶
Abstract: The cold-set gel of whey protein has been favored by food processing field with the advantage of high-performance nutritive value,better gel texture,ideal entrapment and more mild processing. The formation mechanisms and correlative influential factors of salt-induced,acid-induced and enzyme-induced cold-set gels of whey protein were reviewed for laying theoretical base for the development and application of whey protein gel product.
Key words: whey protein, cold-set gels, salt, acid, protease
张久龙, 孟祥晨, 桂仕林. 乳清蛋白冷凝胶形成机理的研究进展[J]. 食品科学, 2008, 29(10): 641-644.
ZHANG Jiu-Long, MENG Xiang-Chen, GUI Shi-Lin. Advance in Formation Mechanism of Cold-set Gel of Whey Protein[J]. FOOD SCIENCE, 2008, 29(10): 641-644.
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