食品加工中蛋白酶对乳清蛋白作用敏感性研究

Susceptibility of whey proteins to proteases in food production

研究了几种食品加工中常用的蛋白酶对乳清蛋白作用的影响,并通过聚丙烯酰氨凝胶电泳进行定量分析得出结论,通过酶类可以改变乳清蛋白的某些特性以满足食品加工中的特殊需求。

Some commercial proteases that influence whey proteins in food processing were studied. Qualitative analysis was performed by electrophoresis on SDS-PADE. The results showed that adding enzymes could modify some characteristics of whey proteins to meet special requirements in food production.