摘要
综述了植物蛋白,特别是大豆蛋白制作模拟干酪的研究进展。热处理的大豆蛋白能大幅度地增加大豆蛋白与酪蛋白的凝结效果,蛋白的微粒倾向聚结,并粘附于酪蛋白分子上。干酪在微观结构上微孔更大,结构更松散,经酶改性的大豆分离蛋白制作的混合干酪弹性、咀嚼性、融化延展性明显提高。
Research advance in cheese analog s processing from plant proteins,especially soybean protein,was reviewed in this paper.Coag ulation effects between soybean protein and casein were proven increased by the heat treatment.The micelles of soybean proteins were proven to intend to cong reg ate and adhere to casein molecular.The micro caves could be chang ed more larg er in the mixed cheese and the structures g ot more loose.Enzyme -modified soybean proteins could dramatically increase the spring iness,chewing property and meltibility of cheese.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第7期85-87,共3页
Science and Technology of Food Industry
