摘要
超高压作用会引起乳制品中每个单独体系如酪蛋白、乳清蛋白微观结构发生改变,使得蛋白质发生胶凝作用,进而提高乳制品的物理性质,增加了超高压的可能性应用。主要概述了超高压诱导的酪蛋白、乳清蛋白的胶凝作用以及影响凝胶的因素,并列举了超高压处理对乳酪、酸乳和冰淇淋结构的改变。超高压作用可提高乳酪加工过程的凝结作用,改变凝乳构造和微观结构,促进乳酪成熟,减少酸乳和冰淇淋的脱水收缩状况,减慢融化速度。
The microstructure of single systems such as casein and whey protein of dairy products would be changed by high pressure processing, as a consequence the protein would form gelation, and then the potential application of HPP to improve physical properties of dairy products are induced. This review highlights the current research about gelation of casein and whey protein induced by high pressure processing and describes the influence factors against the gelation, also lists the HPP applications on cheese, yogurt and ice cream in the change of structure. The application of HPP in cheese manufacturing improves the coagulation, curd formation, cheese ripening, and microstructures, and show less syneresis and slower melting respectively in yoghurt and ice cream.
出处
《食品科技》
CAS
北大核心
2015年第8期32-36,共5页
Food Science and Technology
