中文摘要：

综述了国内外GDL（葡萄糖酸-δ-内酯,Glucono-δ-lactone）诱导乳蛋白质酸凝胶特性的研究方法,并分析了影响凝胶特性的主要因素。目前,研究乳蛋白酸凝胶特性的方法主要有测定凝胶的流变学特性、凝胶的脱水收缩的能力以及凝胶的质构等。乳蛋白在酸凝胶过程中不仅受到GDL添加量的影响,还受到凝胶温度、预热处理及离子强度的影响。

英文摘要：

This paper reviewed the research method of milk protein gelation, and factors wihich influencing the properties of milk protein by Glucono-δ-lactone（GDL）. At present, the research method of milk protein gelation has rheological properties, syneresis, and txture of gel.It could be concluded that the gelation properties are not only determined by the addition of GDL but also by gelation temperature,pre-heat treatment,ion strength and so on.