摘要
通过对添加酪蛋白钠预制乳剂香肠样品与对照样的扫描电镜照片的分析，证明了酪蛋白钠可在脂肪球表面形成１μｍ强韧亲水蛋白膜。
In this paper,an analysis was conducted concerning scanning electron photomicrograph of the sausage sample of sodium caseinate added,with the latter being formed about 1 μm indomitable hydrophilous protein film on the surface of the fat globule in increasing stability of fat,protein and water system.
出处
《中国乳品工业》
CAS
北大核心
1997年第1期12-15,共4页
China Dairy Industry
基金
黑龙江省科委青年计划项目
