热处理对牛乳酪蛋白胶束结构影响的研究进展

摘要

This paper review the effects on the casein's internal force in milk, the monomers of the casein and micelle structure in heat treatment are mainly summarized. The difference of the temperature and Processing time in heat treatment lead to the change of the hydrophobic interaction of the casein and the disulfide bond, the difference of the dissociation degree and structure of the monomers forming the casein (α,- casein, β-casein, k-casein) and the change of the size of casein micelles, together with the change of micelle intention, which is of great significance in directing the application of milk casein and the study of the whole micellar structure in heat treatment.%概述了热处理过程中对牛乳中酪蛋白内部作用力、酪蛋白各个单体以及胶束结构的影响.指出热处理的温度和处理时间的不同,导致酪蛋白的疏水作用及二硫键的变化、组成酪蛋白胶束的各个单体(α-酪蛋白、β-酪蛋白、κ-酪蛋白)离解程度及结构的差异、酪蛋白胶束尺寸及胶束间作用力的改变.这对于牛乳酪蛋白的应用和整个胶束结构在热处理过程中的研究具有指导意义.