摘要
酪蛋白是乳中重要的一种蛋白质,它的结构及其稳定性与乳品工业密切相关。本文详细地阐述了自然状态下乳中酪蛋白胶粒的双电层结构及其组成,並就酪蛋白胶粒的稳定性从理化方面进行了论述,同时对影响酪蛋白胶粒稳定性的各种因素(如乳中盐类的组成、pH、脱水作用、温度以及其它物质等)从理论上进行了探讨和分析。
Casein is a kind of important protein in milk.Its structure and sta bility have close relation with dairy production. In this paper, the structure and eomposition of diffuse double layer of casein micelles in nature state were elaborated in detail, and, the stability of casein micelles was expounded in chemical and physical aspects, we also discussed theoretically all kind of factors (for example,the composit. ion of milk salts, pH, dehydration, temperature and other substances) which influenee the stability of casein micelles.
关键词
乳品
酪蛋白
胶粒
扩散
双电层
casein micelles, diffuse double layer, stability
