不同加工处理方式对酪蛋白胶束的影响研究进展

乳制品是人体摄入蛋白质的重要渠道，其中酪蛋白在乳蛋白中的占比最大，且在乳品加工及转化成各种乳制品的过程中发挥着极其重要的作用。虽然已有很多不同加工处理方式作用于酪蛋白的研究，然而研究内容相对较分散。本文系统综述温度、pH值、高压及超声处理对酪蛋白结构的影响以及不同处理方式使酪蛋白溶解性、凝胶性、乳化性、发泡性等功能性质产生的不同程度改变。在乳品加工过程中，通过控制和诱导酪蛋白结构的改变，可达到对其功能特性的改善，进而为酪蛋白的生产应用提供理论基础，并扩大其应用范围。

Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles

Dairy products are an important protein source for humans.Casein is the major protein component of bovine milk and plays a very important role in the process of dairy processing and the production of various dairy products.Although many studies have focused on the effects of different processing methods on casein,they are relatively scattered.In this paper,the effects of temperature,pH,high pressure and ultrasonic treatment on the structure of casein are systematically reviewed,as well as the effects of different processing methods on the solubility,gelling properties,emulsifying properties,and foaming properties of casein.In dairy processing,functional properties of casein can be improved by inducing and controlling its structural changes,which will provide a theoretical foundation for the production and application of casein.