摘要
在酸乳的发酵过程中,牛乳中的酪蛋白在乳酸菌形成的乳酸作用下,相互凝集构成立体网状结构。发酵过程中产生的乳酸菌胞外多糖会对酪蛋白立体网状结构的形成产生一定的影响。乳酸菌胞外多糖(EPS)和酪蛋白之间的作用直接影响着酸乳制品的风味、粘度、质构和持水力等特性。
During the fermentation of yogurt, Caseins in the milk aggregated with each other formed cubic netted structures by the Lactic acid formed by Lactobacillus. Lactobacillus Exo-polysaeeharide （EPS） produced during fermentation had definite influence on the formation of Caseins, cubic netted structures. The interaction between EPS and caseins influenced the flavor,viscosity,texture,water holding capacity and other characteristics of yogurt produce directly.
出处
《乳业科学与技术》
2009年第5期246-248,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
中国博士后科学基金资助项目(20070411100)
山东省自然科学基金资助项目(2007ZRB02217)
关键词
酪蛋白
胞外多糖
网状结构
casein
exo-polysaccharide
netted structures
