摘要
乳蛋白是人类膳食的重要来源之一,其水解物不仅能够提供丰富营养还具有许多生理功能,因此已经成为众多学者研究的重点,具有广阔的发展空间。但水解物的苦味长期困扰着其应用,成为了一个亟待解决的问题。论述了乳蛋白肽的苦味形成及苦味降低、控制的方法,重点概述了微生物法(如细菌、霉菌、酵母等)脱苦。
milk protein is one of the most important sources of the peoples＇food. Its hydrolysates provide not only nutrition but also physical functions. It has become the focus of a lot of studies and its future is bright. The bitterness of hydrolysates is a serious problem which limits its application and needs resolve urgently. This paper summarized the causes of production of bitter peptides in milk protein hydrolysates. In the same time the development of methods of reduction and elimination of bitterness, especially microbial de-bittering method（bacteria,molds, yeast）,in enzymatic milk protein hydroly-sates is also introduced,
出处
《中国乳品工业》
CAS
北大核心
2008年第3期38-41,共4页
China Dairy Industry
关键词
乳蛋白肽
微生物
脱苦
milk protein peptides
microbiology
debittering
