摘要
已有国内外大量的研究结果证明:胞外多糖应该在酸乳凝胶化后开始与蛋白发生作用,作用方式主要有静电作用和空间位垒。酸乳中胞外多糖的性质及添加方式、蛋白的构成及浓度等都会对两者的作用产生影响,进而影响酸乳的质构、黏度、粘弹性、持水力、风味等。文章介绍牛奶中蛋白的稳定体系,以及一般情况下蛋白和多糖相互作用的机理,进一步阐述酸乳发酵过程中胞外多糖和蛋白的作用时间、作用方式、影响因素以及对酸乳品质的影响研究进展。
There are many research proved that exopolysaccharides in- teract with protein after gelation period in fermentation through electro- static interaction and steric hindrance, properties and adding way of ex- opolysaccharides, composition and concentration of proteins can affect the interaction between them, and then influence the viscosity, vis- coelastic property, water holding capacity, texture, flavour and other characteristics of yogurt.This paper introduced the stable system of pro- teins in yogurt and interaction mechanism between exopolysaccharides and proteins, and then studied the time, way, influential factors of the interaction during fermentation and influence on the quality of yogurt.
出处
《食品与机械》
CSCD
北大核心
2013年第2期246-249,共4页
Food and Machinery
基金
国家农业科技成果转化项目(编号:2011GB2B000023)
辽宁省百千万人才工程项目(编号:2011921060)
辽宁省科学技术基金项目(编号:201102010)
辽宁省教育厅项目(编号:L2011084
L2010053)
关键词
酸乳
乳酸菌
胞外多糖
蛋白
yogonrt
lactic acid bacterium
exopolysaccharides
protein
