乳清蛋白冷凝胶形成机理的研究进展

Advance in Formation Mechanism of Cold-set Gel of Whey Protein

乳清蛋白冷凝胶由于其自身较高的营养价值、较好的凝胶质地、理想的包埋效果以及较为柔和的加工过程等优点,现已备受食品加工领域的青睐。本文综述了盐诱导、酸诱导以及酶诱导乳清蛋白冷凝胶的形成机理以及相关影响因素,以期为乳清蛋白冷凝胶制品的进一步开发与应用提供理论基础。

The cold-set gel of whey protein has been favored by food processing field with the advantage of high-performance nutritive value, better gel texture, ideal entrapment and more mild processing. The formation mechanisms and correlative influential factors of salt-induced, acid-induced and enzyme-induced cold-set gels of whey protein were reviewed for laying theoretical base for the development and application of whey protein gel product.