Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel
Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel
复制标题
高温牛奶中的血清蛋白聚集体及其在凝乳酶诱导的牛奶凝胶中的凝胶化特性
DOI：
10.1080/10942912.2015.1091474
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发表时间：
2016
期刊：
影响因子：
--
通讯作者：
Weijun Wang
中科院分区：
文献类型：
--
作者：
Yanhua Li;Weijun Wang
研究了不同热处理对凝血酶诱导的乳凝胶的蛋白质聚集体和凝胶性质的影响。在加热的牛奶中，由于蛋白质聚集体的形成，发现牛奶血清蛋白的明显差异。同时，随着热处理强度的增加，蛋白质聚集体的大小从25 nm增加到170 nm。此外，利用主成分分析发现，凝乳酶凝胶的结构变量在不同热处理之间存在差异。加热后的凝乳酶凝胶的持水量和奶酪凝乳率显著高于原料乳（p < 0.05）。研究还发现，80℃以上的热处理可以使凝血酶诱导的乳凝胶具有新的结构特性。
The influence of different heat treatments on the protein aggregates and changes in gelation properties of rennet-induced milk gels were investigated. In the heated milk, a visible difference in milk serum proteins was found resulting from the formation of protein aggregates. Meanwhile, the size of protein aggregates increased from 25 to 170 nm with increasing the intensity of heat treatment. Furthermore, the differences in textural variables of rennet gels were found among the heat treatments using the principal component analysis. The water holding capacity and cheese curd yield of rennet gels obtained from the heated milk were significantly greater than those of raw milk (p < 0.05). It was also found heat treatments above 80°C could endow rennet-induced milk gels with novel textural properties.