摘要
在简述NMR的基本原理之上,综合国内外的研究成果,重点介绍了NMR技术在乳制品中的脂肪、水分和蛋白质研究中的应用,并在测定脂肪固液比、脂肪结晶温度、持水量、水分结合状态、蛋白质变性、蛋白质聚集状态等方面做了详细的阐述,列举了丰富大量的实例,最后展望了NMR在这个领域的应用前景。
In this article, the basic principle of NMR was introduced firstly, then some study results at home and abroad were summarized. The focus was on the application of NMR to the research of fat ,water and protein in dairy products.The researches on the ratio of solid to liquid in fat, the crystallization temperature of milk fat, water-holding capacity,the state of water, denaturation of protein and aggregation state of milk protein were given in details with many examples.At last, the application of NMR in this field was forecasted.
出处
《中国乳品工业》
CAS
北大核心
2007年第7期32-36,共5页
China Dairy Industry
关键词
核磁共振
乳制品
应用
NMR
dairy products
application
作者简介
陈臣（1982-），男，硕士研究生，研究方向为食品生物技术。
