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	Ca~(2+)对Mozzarella干酪凝乳形成及微观结构的影响
	李丽丽 ; 任发政 ; 曹雪 ; 陈瓞延 ; 王硕 ; Li Lili ; Ren Fazheng ; Cao Xue ; Chen Dieyan ; Wang Shuo
	2010-06-07 ; 2010-06-07
关键词	干酪 凝乳 微观结构 双光子共聚焦激光显微镜 荧光染色 Cheese,Milk gel,Microstructure,Two-photon confocal laser scanning microscopy,Fluorescence dyeing TS252.1
其他题名	Effects of Ca~(2+) on the Formation and Structure of Milk Gel of Mozzarella Cheese
中文摘要	以双光子共聚焦激光显微镜结合荧光染色法研究Ca2+对Mozzarella干酪凝乳形成及结构的影响,结果表明:Ca2+可明显加快牛奶凝乳的形成,对凝乳的结构有重大影响。添加Ca2+后,牛奶的凝乳时间由38 min(0 mmol/L Ca2+)分别缩短为12 min(3 mmol/L Ca2+)、6 min(6 mmol/L Ca2+)和3 min(9 mmol/L Ca2+)。实时观测发现:未加Ca2+处理的牛奶在凝结后,结点周围的一些细小颗粒进一步向结点聚集,使结点越来越大,结点之间也形成较强的连接;而添加Ca2+的牛奶在短时间内即迅速凝固,使得细小的蛋白颗粒不能向结点靠近,因此凝块比较细小,结点之间连接较弱。; The effects of Ca2+ on the formation and structure of milk gel of mozzarella cheese were assessed by two-photon confocal laser scanning microscopy combined with fluorescence dyeing.The results show that Ca2+ can stimulate the formation of milk gel extremely and have important effects on the structure of the milk gel,the gel time decreases to 12 min(3 mmol/L Ca2+),6 min(6 mmol/L Ca2+) and 3 min(9 mmol/L Ca2+) respectively from 38 min(0 mmol/L Ca2+) after adding of Ca2+.It was found by the realtime investigations that the fine casein granules of milk without Ca2+ became to move closer and combined with the crunodes nearby and form bigger clusters.While the milk with Ca2+ tends to coagulate in a very short time and form very strong gel,and this may prevent the casein granules from closing up to the crunodes,so the curds are smaller and connections of crunodes are weaker.; “十一五”国家科技支撑计划资助项目(2006BAD04A06)
语种	中文 ; 中文
内容类型	期刊论文
源URL	[http://hdl.handle.net/123456789/41136]
专题	清华大学
推荐引用方式 GB/T 7714	李丽丽,任发政,曹雪,等. Ca~(2+)对Mozzarella干酪凝乳形成及微观结构的影响[J],2010, 2010.
APA	李丽丽.,任发政.,曹雪.,陈瓞延.,王硕.,...&Wang Shuo.(2010).Ca~(2+)对Mozzarella干酪凝乳形成及微观结构的影响..
MLA	李丽丽,et al."Ca~(2+)对Mozzarella干酪凝乳形成及微观结构的影响".(2010).

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