| 酪蛋白和胞外多糖作用机理研究进展 |
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| 引用本文： | 赵正涛,王秀菊,安鑫,李全阳. 酪蛋白和胞外多糖作用机理研究进展[J]. 乳业科学与技术, 2009, 32(5): 246-248 |
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| 作者姓名： | 赵正涛 王秀菊 安鑫 李全阳 |
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| 作者单位： | 山东农业大学食品学院,山东泰安,271018 |
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| 基金项目： | 中国博士后科学基金资助项目，山东省自然科学基金资助项目 |
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| 摘 要： | 在酸乳的发酵过程中,牛乳中的酪蛋白在乳酸菌形成的乳酸作用下,相互凝集构成立体网状结构.发酵过程中产生的乳酸菌胞外多糖会对酪蛋白立体网状结构的形成产生一定的影响.乳酸菌胞外多糖(EPS)和酪蛋白之间的作用直接影响着酸乳制品的风味、粘度、质构和持水力等特性.
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| 关 键 词： | 酪蛋白 胞外多糖 网状结构 |
Research Development on Caseins and Exo-polysaccharides Interaction Mechanism |
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| Zhao Zhengtao,Wang Xiuju,An Xin,Li Quanyang. Research Development on Caseins and Exo-polysaccharides Interaction Mechanism[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2009, 32(5): 246-248 |
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| Authors: | Zhao Zhengtao Wang Xiuju An Xin Li Quanyang |
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| Affiliation: | Food Science and Engineering;Shandong Agricultural University;Taian of Shandong 271018;China |
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| Abstract: | During the fermentation of yogurt,Caseins in the milk aggregated with each other formed cubic netted structures by the Lactic acid formed by Lactobacillus.Lactobacillus Exo-polysaccharide(EPS)) produced during fermentation had definite influence on the formation of Caseins,cubic netted structures.The interaction between EPS and caseins influenced the flavor,viscosity,texture,water holding capacity and other characteristics of yogurt produce directly. |
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| Keywords: | casein exo-polysaccharide netted structures |
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