牛奶酪蛋白胶束的结构及其在加工过程中的变化。
The structure of the casein micelle of milk and its changes during processing.
机构信息
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
出版信息
Annu Rev Food Sci Technol. 2012;3:449-67. doi: 10.1146/annurev-food-022811-101214.
Abstract
The majority of the protein in cow's milk is contained in the particles known as casein micelles. This review describes the main structural features of these particles and the different models that have been used to define the interior structures. The reactions of the micelles during processing operations are described in terms of the structural models.
摘要
牛奶中的大多数蛋白质都存在于被称为酪蛋白胶束的颗粒中。本文综述了这些颗粒的主要结构特征以及用于定义内部结构的不同模型。根据这些结构模型，描述了胶束在加工过程中的反应。
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