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乳状液中α_(s1)-酪蛋白和β-酪蛋白的结构特点及吸附行为 被引量：2

乳状液中α_(s1)-酪蛋白和β-酪蛋白的结构特点及吸附行为
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摘要 乳状液界面处主要的酪蛋白成分是αs1-酪蛋白和β-酪蛋白。本文主要综述了这两种酪蛋白分子的结构特点并比较其差异,进一步阐述了pH、离子强度、分子聚合、未吸附粒子等因素对其吸附行为的影响。 s1-casein and β-casein are the main protein components coexisting at the interface of emulsion. This paper mainlysummarized the structures of the two casein molecules and compared the differences between them. Also, the paper explainedthe effect of pH, ionic strength, aggregation and unadsorbed particles on the adsorbing behaviour of αs1-casein and β-casein.
作者 任娇艳 赵谋明
机构地区 华南理工大学食品与生物工程学院
出处 《食品科学》 EI CAS CSCD 北大核心 2003年第6期154-157,共4页 Food Science
基金 国家自然科学基金资助项目(20276022)
关键词 乳状液 αs1—酪蛋白 β—酪蛋白 结构特点 吸附行为 牛乳 s1-casein β-casein structure characteristic adsorbing behaviour
分类号 TS252.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献17

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共引文献3

同被引文献37

  • 1周明亮,吴登俊,曾云琦.β-酪蛋白基因的研究进展[J].内蒙古农业科技,2005,33(2):12-14. 被引量：4
  • 2高学飞,王志耕.β-乳球蛋白应用研究进展[J].中国乳业,2005(5):41-44. 被引量：28
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食品科学
2003年 第6期

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