摘要
乳清是干酪生产副产物,主要成分为乳清蛋白。乳清蛋白营养价值较高,具有良好的凝胶性、乳化性、起泡性和成膜性等理化特性。经热诱导、酸诱导、盐诱导和酶诱导等方法改性后,乳清蛋白凝胶化形成聚合乳清蛋白,具有更好的保水性、凝胶性等功能特性。文章总结乳清蛋白组成、分类及主要功能特性,介绍聚合乳清蛋白制备方法及其在乳制品中应用现状,为拓宽聚合乳清蛋白在乳制品加工过程中的应用提供参考。
Whey is a natural by-product obtained from cheese production,and its main conent is whey rpotein.Whey protein has high nutritional value,with good properties of gelation,emulsification,foaming,and film-forming.Polymerized whey protein could be induced by heat,acid,salt and enzyme,which has better water retention,gelation and other functional properties.This paper summarized the composition,classification and functional properties of whey protein,and the preparation methods and introduced the application of polymerized whey protein in dairy fields,which could provide references for expanding the application of polymerized whey protein in dairy product processing.
作者
孙晓萌
刘晓怿
段成钰
谭伊萱
SUN Xiaomeng;LIU Xiaoyi;DUAN Chengyu;TAN Yixuan(School of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2023年第12期88-96,共9页
Journal of Northeast Agricultural University
基金
黑龙江省博士后面上资助项目(LBH-Z21213)
东北农业大学东农学者青年才俊资助项目(19QC31)。
关键词
乳清蛋白
聚合乳清蛋白
乳制品
功能特性
实际应用
whey protein
polymerized whey protein
dairy product
functional property
praciocal application
