乳化盐对再制干酪蛋白体系及物化特性影响研究进展OACSTPCD

Emulsifying salts,primarily phosphates and citrate salts,are utilized either individually or in combination in processed cheese production.Casein,being the principal structural component of processed cheese,interacts with emulsifying salts primarily to chelate calcium and reduce free Ca2+concentration,thereby hydrolyzing casein micelles to enhance casein hydration,emulsification,and other properties.This paper provided a comprehensive overview of the types,characteristics,and effects of emulsifying salts on casein micelles;and their subsequent effects on the physicochemical attributes of processed cheese,including texture,functionality,and sensory properties.The aim is to provide theoretical insights and research directions for the development of processed cheese and related products,thereby minimizing resource waste.