摘要
为研究热处理对牛乳中盐类组分和酪蛋白胶体特性的影响,对不同温度处理后的牛乳进行相关指标的测定。结果表明:不同温度处理对牛乳中主要盐类的存在形态及含量有着显著影响(P<0.05),随着温度的升高,溶解相的钙和磷逐渐向胶体相转变;同时,受乳清蛋白变性的影响,牛乳中酪蛋白胶体粒径、表面电势、水合作用等特性也发生了显著变化。因此,加工温度与牛乳中的盐类组分及酪蛋白胶体特性有着密切关联,是造成牛乳品质变化的一个重要因素。
As important components of milk,salts and casein colloid play a key role in maintaining the stability of milk system.In order to explore the effect of processing temperature on salts and casein colloid in bovine milk,we measured indicators of milk quality at different temperatures.The results showed that processing temperature had a significant impact on the form and content of salts in milk（P0.05）.As the temperature increased,the soluble calcium and soluble phosphorus were transferred to the colloidal phase;milk casein colloidal particle size,surface potential,hydration and other properties also revealed an obvious change due to the denaturation of whey protein.Therefore,there is a close relationship of processing temperature with salts and casein colloid in milk,which is important for the quality of milk.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第23期75-78,共4页
Food Science
基金
国家公益性行业(农业)科研专项(200903043)
关键词
盐类
酪蛋白胶体
牛乳
热处理
salts
casein colloid
milk
heat treatment
