[an error occurred while processing this directive]

乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (6): 30-33.DOI: 10.15922/j.cnki.jdst.2012.06.009

• 专题论述 • 上一篇    下一篇

淀粉与牛奶蛋白相互作用研究进展

刘晓明; 崔波; 橝琮萍   

  1. 山东轻工业学院食品与生物工程学院,山东济南250353 山东轻工助剂重点实验室,山东济南250353
  • 出版日期:2012-12-30 发布日期:2022-06-30
  • 基金资助:
    济南市科技计划项目(201102037)；山东省高等学校科技计划项目(J11LC12)

Recent Progress in Research on Interaction between Starch and Milk Proteins

LIU Xiao-ming1,2，CUI Bo1,2,*，TAN Cong-ping   

  1. (1. College of Food and Bioengineering, Shandong Polytechnic University, Jinan 250353, China； 2. Shandong Provincial Key Laboratory of Fine Chemicals, Jinan 250353, China)
  • Online:2012-12-30 Published:2022-06-30

RichHTML

PDF (PC)

摘要： 淀粉与牛奶蛋白的共存存在于众多食品体系中。本文系统地介绍当前国内外学者对于淀粉与牛奶蛋白相互作用的研究进展，重点介绍在酸奶与奶酪体系中淀粉与蛋白之间相互作用的研究，表明淀粉与牛奶蛋白相互作用影响食品凝胶结构，进而改变食品的质构与口感，以期为变性淀粉在乳品饮料中的应用提供一定的理论依据。

关键词: 淀粉; 酪蛋白; 乳清蛋白; 相互作用

Abstract: Starch and milk protein may coexist in many food systems. This paper systematically introduces the recent progress in research on starch-milk protein interaction in yoghurt and cheese systems. This interaction can affect the gel structure of foods and consequently alter their texture and flavor. This paper is intended to provide theoretical evidence for applications of modified starch in dairy drinks.

Key words: starch；casein；whey protein；interaction

中图分类号: 

[an error occurred while processing this directive]