| 酪蛋白与乳清蛋白比例对酸奶凝胶性质的影响 |
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| 引用本文： | 徐红华,李荣华.酪蛋白与乳清蛋白比例对酸奶凝胶性质的影响[J].中国乳品工业,2011,39(6):22-25. |
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| 作者姓名： | 徐红华 李荣华 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 国家自然基金项目(No.31071572); 国家教育部博士点基金新教师类项目(No.20092325120018); 黑龙江省高等学校科技创新团队建设计划项目(No.2010td11); 东北农业大学创新团队项目(CXT007-1-3) |
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| 摘 要： | 研究了乳中酪蛋白和乳清蛋白比例对凝固型酸奶流变学特性和微观结构的影响,结果表明,固定蛋白质质量分数、降低酪蛋白和乳清蛋白的比例,可以明显提高酸奶凝胶的质量.乳中蛋白质质量分数一致时,酸奶凝胶的硬度、黏度、持水力随着酪蛋白和乳清蛋白比例的减小而增大,凝胶网络结构变得更规则、致密,孔隙更小.在低蛋白质质量分数下,降低乳中酪...
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| 关 键 词： | 酸奶 乳清蛋白 微观结构 流变学特性 |
Impact of different casein to whey protein ratios on yogurt gel properties |
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| XU Hong-hua,LI Rong-hua.Impact of different casein to whey protein ratios on yogurt gel properties[J].China Dairy Industry,2011,39(6):22-25. |
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| Authors: | XU Hong-hua LI Rong-hua |
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| Affiliation: | XU Hong-hua1,LI Rong-hua2 (College of food Science,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | The rheological properties and the microstructure of yogurt gel with altered casein to whey protein ratios were studied.The results indicated that there was an improvement for the quality of yoghurt gel significantly,while the hardness,viscosity and water-retaining capability of yoghurt gel increased with the decreasing of the ratio of casein to whey protein when the milk protein content was consistent,and the microstructure of yoghurts showed a more cavity and more branches.So when the milk protein content... |
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| Keywords: | yoghurt whey protein microstructure rheological properties |
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