摘要
本文旨在探究酪蛋白磷酸肽-钙络合物(CPP-Ca)对酸乳发酵特性和微观结构的影响。研究不同添加量CPP-Ca络合物对酸乳发酵过程中pH值、滴定酸度、乳酸菌数以及酸乳微观结构和乳清析出率的影响。结果表明,CPP-Ca络合物的添加可以降低酸乳发酵过程中的pH值,提高滴定酸度;对酸乳发酵过程中的乳酸菌总数没有显著影响;增大酸乳蛋白网络孔径,提高凝胶结构的连续性和均一性,降低酸乳乳清析出率。
The effects of casein phosphopeptide-calcium complex （CPP-Ca） on the fermentation and product properties of yogurt were ex- plored. The changes ofpH value, titration acidity, lactic acid bacteria count of yogurt which was added CPP-Ca complex were determined. The microstructure of yogurt was observed by confocal laser scanning microscopy. The results indicated that the addition of CPP-Ca com- plex could reduce the pH values, increase the titration acidity, and had no significant difference on the lactic acid bacteria counts during the fermentation. In addition, the addition of CPP-Ca complex increased the diameter size of gel pores and augmented the continuity and uni- formity of the gel structure, which decreased the whey separation of yogurt.
作者
刘泽朋
祝缘
王婷婷
赵丽丽
毛学英
LIU Ze-peng ZHU Yuan WANG Ting-ting ZHAO Li-li MAO Xue-ying(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第9期4-6,11,共4页
China Dairy Industry
基金
中国农业大学本科生科研训练计划
现代农业产业技术体系北京市奶牛创新团队
"十二五"国家科技支撑计划(2013BAD18B12-05)
