摘要
根据蛋白质一级结构原理,选用了一种碱性蛋白质—鱼精蛋白,研究了牛乳蛋白胶粒在适口酸性条件下的稳定性问题。确定出乳蛋白饮料的最佳工艺条件:牛奶含量(v/v)35%,白砂糖12.0%(m/v),柠檬酸含量0.2%(m/v),调酸温度在20℃之内,去离子水定容;以及鱼精蛋白的添加顺序和含量:在调酸前添加稳定效果最佳,含量(m/v)在0.3%即可达到稳定效果。
Using the theory of protein primary structure, protamine was chosen to increase the stability of milk protein in the dainty acidic condition. It showed that the optimal condition was 35% (v/v) milk, 12.0% (m/v) sucrose, 0.2% citric acid and 20℃, and protamine was added at the beginning of acidifying, the content was 0.3%.
出处
《食品科技》
CAS
北大核心
2004年第5期5-7,共3页
Food Science and Technology
关键词
酪蛋白一级结构
稳定
鱼精蛋白
乳蛋白胶粒
primary structure of casein
stability
protamine
milk protein micelle
