| 酪蛋白水解方法及水解产物功能性的研究进展 |
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| 引用本文： | 高长永,于鹏,张兰威,刘翠平,陈文亮. 酪蛋白水解方法及水解产物功能性的研究进展[J]. 中国乳品工业, 2011, 39(11) |
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| 作者姓名： | 高长永 于鹏 张兰威 刘翠平 陈文亮 |
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| 作者单位： | 1. 光明乳业股份有限公司,上海,200436
2. 哈尔滨工业大学食品科学与工程学院,哈尔滨,150090 |
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| 基金项目： | 国家科技部973计划(2010CB735705) |
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| 摘 要： | 牛奶是婴幼儿喂养时母乳的主要替代品,酪蛋白是牛奶中的主要蛋白质。由于母乳和牛奶中酪蛋白成分存在差异,使得婴幼儿在使用牛奶时出现病症。本文从酪蛋白水解方法和水解产物的功能性等角度,针对其相关的国内外研究进展进行了综述。
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| 关 键 词： | 酪蛋白 水解方法 水解产物 功能性 |
Review on hydrolysis methods of casein and hydrolysates' function |
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| GAO Chang-yong,YU Peng,ZHANG Lan-wei,LIU Cui-ping,CHEN Wen-liang. Review on hydrolysis methods of casein and hydrolysates' function[J]. China Dairy Industry, 2011, 39(11) |
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| Authors: | GAO Chang-yong YU Peng ZHANG Lan-wei LIU Cui-ping CHEN Wen-liang |
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| Affiliation: | GAO Chang-yong1,YU Peng1,ZHANG Lan-wei2,LIU Cui-ping1,CHEN Wen-liang1(1.Bright Dairy & Food Co.Ltd.,Shanghai 200436,China,2.Harbin Institute of Technology School of Food Science and Engineering,Harbin 150090,China) |
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| Abstract: | Milk is the main alternative food of breast-feeding infants and young children.Casein is the main protein in milk.As the differences of casein between breast milk and milk,children are illness ea.In this paper,the methods of casein hydrolysis and the functional character about hydrolysates were reviewed orderly. |
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| Keywords: | casein hydrolysis methods hydrolysates functional character |
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