| 酸凝乳凝胶形成机理的研究进展 |
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| 引用本文： | 王鹏杰,甘伯中,杨敏,乔海军,梁琪.酸凝乳凝胶形成机理的研究进展[J].食品工业科技,2012,33(13):420-423. |
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| 作者姓名： | 王鹏杰 甘伯中 杨敏 乔海军 梁琪 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070
2. 甘肃农业大学理学院,甘肃兰州,730070 |
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| 基金项目： | 国家自然科学基金资助项目(30960260);甘肃省自然科学研究基金重点项目(1107RJZA227) |
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| 摘 要： | 牛乳的酸凝处理是生产酸奶和奶酪等酸凝乳制品的一个重要环节。本文介绍了牛乳中酪蛋白胶束的理论结构模型、酸凝乳凝胶形成的物化理论和数学模型的研究进展,以期为酸凝乳制品的生产提供一定的借鉴。
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| 关 键 词： | 酪蛋白胶束结构 酸凝机理 胶球模型 分形模型 物化理论 |
Research progress in mechanism of acid-induced milk gels |
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| WANG Peng-jie,GAN Buo-zhong,YANG Min,QIAO Hai-jun,LIANG Qi.Research progress in mechanism of acid-induced milk gels[J].Science and Technology of Food Industry,2012,33(13):420-423. |
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| Authors: | WANG Peng-jie GAN Buo-zhong YANG Min QIAO Hai-jun LIANG Qi |
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| Affiliation: | 1(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;2.College of Science,Gansu Agricultural University,Lanzhou 730070,China) |
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| Abstract: | Acid coagulation of milk is the foundation of many dairy products such as yoghurt and cheese.This paper reviewed the modern concepts of casein micelle structure models and the formation and mechanisms of acid-induced casein gels with the purpose of providing references for the production of acid coagulation milk products. |
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| Keywords: | casein micelle structure the mechanism of acid coagulation adhesive sphere model fractal models physico-chemical mechanisms |
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