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乳业科学与技术 ›› 2014, Vol. 37 ›› Issue (1): 31-34.DOI: 10.15922/j.cnki.jdst.2014.01.008

• 专题论述 • 上一篇    

羊乳酪蛋白稳定性分析

史永翠, 李钰, 娄新曼, 王存芳   

  1. 齐鲁工业大学食品与生物工程学院,山东省微生物工程重点实验室,山东济南 250353
  • 发布日期:2022-02-11
  • 基金资助:
    山东省自然科学基金项目(ZR2010CQ005)

Study of Stability of Caprine Casein

SHI Yong-cui, LI Yu, LOU Xin-man, WANG Cun-fang   

  1. (Shandong Provincial Key Laboratory of Microbial Engineering, College of Food and Biological Engineering, Qilu University of Technology, Jinan 250353, China )
  • Published:2022-02-11

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摘要： 羊奶酪蛋白稳定性的高低直接决定着羊奶蛋白质的品质,为了获得高品质的羊奶有必要对羊奶中的酪蛋白稳定性进行分析研究.本文概述了我国羊奶制品行业的发展现状,对羊奶酪蛋白的特性进行了简要的分析,并总结了影响羊奶酪蛋白稳定性的因素.综述了温度、pH值、无机盐离子、食品添加剂及超高压处理分别对羊奶酪蛋白稳定性的影响.对羊奶酪蛋白稳定性的控制对羊奶产品的开发具有一定指导意义.

关键词: 羊奶；酪蛋白；稳定性；影响因素

Abstract: The stability of caprine casein directly determines the quality of caprine proteins. Understanding the stability of caprine casein is necessary to obtain high-quality goat milk. This article overviews the current status of China’s goat milk industry, and makes a brief description of the properties of caprine casein as well as factors affecting its stability. Moreover, the effect of temperature, pH, inorganic salt ions, food additives and ultrahigh pressure treatment on the stability of caprine casein is reviewed. Controlling the stability of caprine casein is of great significance for the development of goat milk products.

Key words: goat milk; casein; stability; influence

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