摘要
通过改性可以加强乳清蛋白的功能性质，从而扩大它在食品中的应用范围。乳清蛋白的改性方法有化学法、酶法和物理法．化学改性包括酸化、酰胺化、酯化、磷酸化、硫醇化、还原烷基化和共价连接氨基酸等；酶改性主要为部分水解，蛋白质分子内或分子间交联以及连接功能基团；物理改性有热变性，与大分子聚合和质构化等．
Improving whey proteins functionality can be accomplished by modificahotio,whichincrease their food applications.Whey proteins modification methods include chemical,enzymatic andphysical tecdniques. Acylation, amidation, esterification, phosphorylation,thiolation,reductive alkylationand covalent attachment of amino acids are chemical modificahons;Enzymatic modification mayentail partial proteolytic hydrolysis, Incorporation of intermolecular and intramolecular crosslinkswith the protein conformation, and attachment of specific functional groups to the protein, Physicalmodification includes thermal inactivation, ploymer complexing and teturization.
