乳清蛋白改性综述

Whey Protein Modification Methods─A Review

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。乳清蛋白可以通过化学法、酶法和物理法得以改性。化学法包括酰化、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；酶法改性主要为部分水解、蛋白质分子内或分子间交联和连接特殊功能基团；物理改性有热变性。

Improving whey protein functionality can be accomplished by modifications,which increase their food applications.Whey protein modification methods include chemical,enzymatic and physical techniques.Acylation,amidation,esterification,phosphorylation,thiolation,reductive alkylation and covalent attachment of amino acids are chemical modifications.Enzymatical modification may entail partial proteolytic hydrolysis. Incorporation of intermolecular and intramolecular crosslinks with the protein conformation,and attachment of specific functional groups to the protein.Physical modification includes thermal denaturation,bioploymer complexing and texturization.