摘要
利用粒径分析法对影响乳清蛋白热稳定性的几个主要因素进行了研究。温度是影响乳清蛋白热稳定性的重要因素,75℃是控制的一个关键点,加热时间越长,溶液pH越低,乳清蛋白热稳定性越差,5%的碳酸钙浓度对提高乳清蛋白热稳定性效果最佳。
Influencing factors on heat stability of whey proteins were analyzed by particle size analysis in the paper.The results showed that temperature is one of the important factors which influnced the heat stability of whey protein,75 ℃ is one control point,the longer the heating time and the lower the pH value was,the worse heat stability of whey protein was,5% concentration of calcium carbonate had the best effet on improving the heat stability of whey protein.
出处
《乳业科学与技术》
2009年第6期268-270,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
南方大城市郊区牛场环境控制技术及奶牛应激综合防控技术研究与产业化示范(编号2006BAD04A14)
关键词
乳清蛋白
热稳定性
粒径分析法
whey protein
heat stability
particle size analysis
