食品与机械2013，Vol.29Issue(2)：246-249,4.DOI:10.3969/j.issn.1003-5788.2013.02.060
酸乳体系中乳酸菌胞外多糖与蛋白相互作用研究进展
Research development on proteins and lactic acid bacterium exopolysaccharides interaction in yogurt
摘要
Abstract
There are many research proved that exopolysaccharides interact with protein after gelation period in fermentation through electrostatic interaction and steric hindrance, properties and adding way of exopolysaccharides, 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 proteins 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.关键词
酸乳/乳酸菌/胞外多糖/蛋白Key words
yogourt/ lactic acid bacterium/ exopolysaccharides/ protein引用本文复制引用
曾令鹤,钱方,姜淑娟,牟光庆..酸乳体系中乳酸菌胞外多糖与蛋白相互作用研究进展[J].食品与机械,2013,29(2):246-249,4.基金项目
国家农业科技成果转化项目(编号:2011GB2B000023) （编号:2011GB2B000023）
辽宁省百千万人才工程项目(编号:2011921060) （编号:2011921060）
辽宁省科学技术基金项目(编号:201102010) （编号:201102010）
辽宁省教育厅项目(编号:L2011084,L2010053) （编号:L2011084,L2010053）
