Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles

doi:10.15922/j.cnki.jdst.2021.01.010

Journal of Dairy Science and Technology ›› 2021, Vol. 44 ›› Issue (1): 51-56.DOI: 10.15922/j.cnki.jdst.2021.01.010

• Reviews • Previous Articles

Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles

ZHAO Xinqi, CHEN Pinghua, MI Xiaolei, CHENG Ming, WANG Cunfang

(1.College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; 2.Shandong Panda Dairy Co. Ltd., Jinan 251400, China; 3.Qingdao Animal Husbandry and Veterinary Institute, Qingdao 266000, China)

Online:2021-01-01 Published:2021-11-01

不同加工处理方式对酪蛋白胶束的影响研究进展

赵新琦, 陈平华, 米晓磊, 程明, 王存芳

（1.齐鲁工业大学（山东省科学院）食品科学与工程学院，山东济南 250353；2.山东熊猫乳品有限公司，山东济南 251400；3.青岛市畜牧兽医研究所，山东青岛 266000）

基金资助:
山东省重点研发计划项目（2019YYSP025）；山东省自然科学基金项目（ZR2020MC210）；山东省农业重大应用技术创新项目（SD2019ZZ006）；国家级大学生创新创业训练计划项目（201910431002）

Abstract

Abstract: (1.College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; 2.Shandong Panda Dairy Co. Ltd., Jinan 251400, China; 3.Qingdao Animal Husbandry and Veterinary Institute, Qingdao 266000, China)

Key words: casein, micelles, processing methods, structure, functional properties

摘要： 乳制品是人体摄入蛋白质的重要渠道，其中酪蛋白在乳蛋白中的占比最大，且在乳品加工及转化成各种乳制品的过程中发挥着极其重要的作用。虽然已有很多不同加工处理方式作用于酪蛋白的研究，然而研究内容相对较分散。本文系统综述温度、pH值、高压及超声处理对酪蛋白结构的影响以及不同处理方式使酪蛋白溶解性、凝胶性、乳化性、发泡性等功能性质产生的不同程度改变。在乳品加工过程中，通过控制和诱导酪蛋白结构的改变，可达到对其功能特性的改善，进而为酪蛋白的生产应用提供理论基础，并扩大其应用范围。

关键词: 酪蛋白, 胶束, 加工处理方式, 结构, 功能性质

CLC Number:

TS252.4

ZHAO Xinqi, CHEN Pinghua, MI Xiaolei, CHENG Ming, WANG Cunfang. Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles[J]. Journal of Dairy Science and Technology, 2021, 44(1): 51-56.

赵新琦, 陈平华, 米晓磊, 程明, 王存芳. 不同加工处理方式对酪蛋白胶束的影响研究进展[J]. 乳业科学与技术, 2021, 44(1): 51-56.

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Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles

不同加工处理方式对酪蛋白胶束的影响研究进展

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