食品科学 ›› 2007, Vol. 28 ›› Issue (7): 535-537.
• 专题论述 • 上一篇 下一篇
刘晶, 韩清波
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LIU Jing, HAN Qing-Bo
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摘要: 乳清蛋白具有一定的功能特性和生物学活性,在食品行业中应用越来越广泛。通过改性,可以显著改善乳清蛋白的功能特性,如热稳定性、热凝胶特性、乳化特性等。蛋白变性影响乳清蛋白的特性,本文论述了乳中成分和环境条件对变性的影响。乳清蛋白在食用膜、乳品检测、蛋白提纯等方面的综合利用充分体现了其在食品行业中良好的市场前景。
关键词: 乳清蛋白, &alpha, -乳白蛋白, &beta, -乳球蛋白, 功能特性, 综合利用
Abstract: Whey protein has some functional characteristics and biological activeness, and has been applied in food industry more and more wide. Functional characteristics could be improved markedly by modification, such as heat stability, heat gelation, emulsification etc. Protein denaturation could influence the characteristics of whey protein, and the effect of components in milk and circumstances on denaturation was discussed. Whey protein has well market foreground in food industry because of the utilization on edible membrane, milk checkout, protein purification and so on.
Key words: whey protein; &alpha, -lactoalbumin; &beta, -lactoglobulin; characteristics; utilization;
. 乳清蛋白的特性及应用[J]. 食品科学, 2007, 28(7): 535-537.
LIU Jing, HAN Qing-Bo. Characteristics and Application of Whey Protein[J]. FOOD SCIENCE, 2007, 28(7): 535-537.
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