摘要
乳清蛋白作为人类重要的优质蛋白之一,其氨基酸组成合理、消化吸收率高,具有良好的营养特性和较高的营养价值,广泛应用于食品工业。为了进一步改善乳清蛋白的功能特性,国内外学者开展了大量研究工作。综述了物理、化学、生物方法改性乳清蛋白的研究进展,分析了乳清蛋白改性技术的发展趋势,为乳清蛋白改性技术的创新提供理论基础。
As one of the most important protein,whey protein is widely used in food industry,because of its reasonable amino acid composition,good digestibility,good nutritive characteristics and higher nutritive value.In order to improve the functional characteristics of whey protein,a lot of researches have been done by scholars at home and abroad.This study introduced the research progress on physical,chemical and biological modification of whey protein,discussed the development trend of modified method of whey protein,provided theoretical base for the technology innovation of modified Whey Protein.
出处
《食品工业》
北大核心
2017年第10期232-236,共5页
The Food Industry
基金
吉林省教育厅"十二五"科学技术研究项目(2015187)
国家"十二五"科技支撑计划项目(2013BAD18B07)
关键词
乳清蛋白
物理改性
化学改性
生物改性
whey protein
physical modification
chemical modification
biological modification
