酪蛋白胶束结构及其对牛乳稳定性的影响

Casein micelle structure and its effects on the stability of milk

论述了酪蛋白的组成及两类具有代表性的酪蛋白胶束模型—亚胶束模型和内部结构模型,这两种模型可以较好地解释酪蛋白胶束的稳定性。pH值、酶、添加成分、工艺过程等能够影响酪蛋白胶束的稳定性,并直接影响到牛乳的稳定。这一方面有利于乳制品的生产如制作酸奶、干酪,一方面影响乳制品的品质。

The components of casein and two kinds of representative casein micelle models, namely, sub-micelles model and internal structure model, were discussed. These two models could explain the stability of casein micelle. The stability of casein micelle, as well as milk stability, could be affected by pH, enzymes adding components and processing technology et al. These factors were good for the production of yoghurt, cheese, and could influence the quality of dairy products.