乳业科学与技术2012，Vol.35Issue(6)：9-13,5.
超高压处理对乳酪蛋白加工特性的影响
Effect of Ultra High Pressure Treatment on Processing Properties of Casein
胡志和 1关玉霞1
作者信息
- 1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134
- 折叠
摘要
Abstract
The effects of different conditions of pressure, time and temperature for ultra high pressure (UHP) treatment on processing properties of casein were studied. After UHP treatment, casein showed improvements in emulsibility, viscosity, water solubility and water-holding capacity. The optimal UHP treatment conditions for improving processing properties of casein were established as follows: 400 MPa, 25 min and 25 ℃ for emulsibility and viscosity, 400 MPa, 20 min and 30 ℃ for water solubility, and 450 MPa, 25 min and 20 ℃ for water-holding capacity.关键词
超高压技术/酪蛋白/乳化性/黏度/溶解性/持水性Key words
ultra highpressure(UHP)/casein/emulsibility/viscosity/solubility/water-holdingcapacity分类
轻工纺织引用本文复制引用
胡志和,关玉霞..超高压处理对乳酪蛋白加工特性的影响[J].乳业科学与技术,2012,35(6):9-13,5.
