中国乳业Issue(6)：103-108,6.DOI:10.12377/1671-4393.24.06.19
乳中酪蛋白胶束理化性质和热稳定性影响因素研究
The Research of Physical and Chemical Properties of Casein Micelles in Milk and Thermal Stability Affecting Factors
陈春艳1
作者信息
- 1. 临朐县畜牧业发展中心,山东临朐 262600
- 折叠
摘要
Abstract
Casein is the protein with the highest content and the richest nutritional components in different animal-derived milk.Casein usually exists in milk in the form of casein micelles.Casein is composed of 4 casein monomers,αs1-casein,αs2-casein,β-casein and κ-casein and mineral aggregates,suspended in solution.The physical and chemical properties and thermal stability of casein micelles determine the quality of milk and dairy products.Therefore,the composition and characteristics of casein,the characteristics of casein micelles and the factors affecting the thermal stability of casein micelles were comprehensively summarized in this paper,which can promote the understanding of casein micelles and establish a theoretical basis for the in-depth application of casein.关键词
酪蛋白胶束/理化性质/热稳定性/pH值Key words
casein micelle/physical and chemical properties/thermal stability/pH value引用本文复制引用
陈春艳..乳中酪蛋白胶束理化性质和热稳定性影响因素研究[J].中国乳业,2024,(6):103-108,6.
