CAJ | 학술논문

介绍酶凝干酪素凝胶形成机理和冷却机制研究进展,概述乳化盐、蛋白和脂肪、pH值、温度、钙离子对凝胶形成的影响:乳化盐能促进蛋白质溶解形成凝胶,蛋白和脂肪含量可对凝胶的复合模量和黏弹性产生影响,适当的温度和pH值条件能形成良好的凝胶结构,钙离子增加对凝胶形成不利,以及酶凝干酪素在加工干酪中的应用.
개소매응간락소응효형성궤리화냉각궤제연구진전,개술유화염、단백화지방、pH치、온도、개리자대응효형성적영향:유화염능촉진단백질용해형성응효,단백화지방함량가대응효적복합모량화점탄성산생영향,괄당적온도화pH치조건능형성량호적응효결구,개리자증가대응효형성불리,이급매응간락소재가공간락중적응용.
The formation and cooling mechanisms of rennet-induced casein gels are reviewed in this article. Previous investigations have revealed that emulsifying salts can promote the solubility of casein, the contents of protein and fat have effects on the composite modulus and viscoelasticity of casein gels, appropriate temperature and pH can benefit gel structure formation, while increased calcium concentration exhibits an adverse effect on the rennet-induced gelation of casein. Apart from these, applications of rennet-induced casein gels in cheese processing are also summarized.