摘要
本文概述了乳清蛋白凝胶的一般机理 ,说明了凝胶形成的大概过程 ,即乳清蛋白分子变性展开、发生分子凝聚、形成凝胶胶束最后形成乳清蛋白凝胶 ;并论述了一些因素如金属盐、pH值和温度等影响乳清蛋白胶特性的可能机理 ,这些因素对乳清蛋白凝胶的形成有较大影响 。
This article summarize the mechanism of whey protein gelation and the general course such as denaturation and unfolding of whey protein molecules,aggregation of whey protein molexules,strand formation of aggregates and association of strand. And summarize the mechanism of some factors xuch as salt,value of pH,process temperature that affect gelation property of whey protein. These factors have influence on the gelation of whey protein and may be well controlled.
出处
《广西轻工业》
2001年第4期22-25,共4页
Guangxi Journal of Light Industry
