摘要
介绍了乳清蛋白与酪蛋白热缔合过程的模型、乳清蛋白热变性的动力学以及热变性作用对酸奶质构的影响。乳清蛋白的变性度与酸奶最终质量存在密切的关系。应用β-乳球蛋白（β-LG）的等变性度曲线可以选择酸奶生产中的最适热处理条件（温度／时间）。
The model for heat-induced association of whey protein with casein micelles as related to yogurt texture is postulated. The laws of reaction kinetics are used to describe the thermal denaturation of whey proteins. There is a close correlation between the degree of denaturation and the results of yogurt processes. The lines of equal degree of denaturation of β-LG can be used to chose an optimum temperature/time range of milk preheating for yogurt manufacture.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第2期14-16,共3页
Food Science
关键词
乳清蛋白
热变性
酸奶
Whey proteins Thermal denaturation Yogurt
