中国食品添加剂2024，Vol.35Issue(7)：217-224,8.DOI:10.19804/j.issn1006-2513.2024.7.027
乳化盐对再制干酪蛋白体系及物化特性影响研究进展
Research progress on the effects of emulsifying salts on casein and physicochemical properties of processed cheese
摘要
Abstract
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.关键词
乳化盐/再制干酪/酪蛋白胶束/特性Key words
emulsifying salts/processed cheese/casein micelles/properties分类
轻工纺织引用本文复制引用
司阔林,李志国,闫清泉,赵悦,宗学醒..乳化盐对再制干酪蛋白体系及物化特性影响研究进展[J].中国食品添加剂,2024,35(7):217-224,8.基金项目
2023年呼和浩特市"揭榜挂帅"重大科技项目(2023-揭榜挂帅-农-2) （2023-揭榜挂帅-农-2）
