食品科学 ›› 2010, Vol. 31 ›› Issue (1): 262-267.doi: 10.7506/spkx1002-6630-201001061

• 专题论述 • 上一篇    下一篇

乳清蛋白在食品工业中的应用

卢晓明,王静波,任发政,陈尚武*   

  1. 中国农业大学食品科学与营养工程学院,教育部- 北京市共建功能乳品重点实验室
  • 收稿日期:2009-03-17 出版日期:2010-01-01 发布日期:2014-05-19
  • 通讯作者: 陈尚武* E-mail:swchen@cau.edu.cn
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAD04A06)

Application of Whey Protein in Food Industry: A Review

LU Xiao-ming,WANG Jing-bo,REN Fa-zheng,CHEN Shang-wu*   

  1. Key Laboratory of Function Dairy, Ministry of Education and Beijing City, College of Food Science and Nutritional Engineering,
    China Agricultural University, Beijing 100083, China
  • Received:2009-03-17 Online:2010-01-01 Published:2014-05-19
  • Contact: CHEN Shang-wu* E-mail:swchen@cau.edu.cn

摘要:

对乳清蛋白在食品中的应用进行了简要的介绍,其中对乳清蛋白的主要组分(α- 乳白蛋白、β- 乳球蛋白、乳铁蛋白等)、功能特性(成胶性,涂层性和成膜性等)、生产技术(膜分离技术、吸附分离法、亲和色谱提纯法等)及改性方法(物理改性及酶改性)做了详细的介绍,并对我国乳清蛋白的应用前景进行了展望。

关键词: 乳清蛋白, 功能特性, 改性

Abstract:

Application of whey protein in food industry is briefly reviewed in this paper. Major components including α - lactalbumin, β-lactoglobulin and lactoferrin, functional properties including gel-forming property, coating property and filmforming property, production technology including membrane separation technology, absorption separation technology and affinity chromatography, modification methods including physical modification and enzymatic modification of whey protein are included. Meanwhile, the future application prospect of whey protein in the Chinese food industry is proposed.

Key words: whey protein, functional characteristics, modification

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