摘要
主要综述了国内外关于超高压处理对牛乳清蛋白水解及其产物功能特性影响的研究进展,并展望了超高压处理在酶法制备乳清蛋白生物活性肽方面的应用前景。
This paper reviewed mainly the research progress in the effects of high hydrostatic pressure on the hydrolysis of bovine whey protein and its functional properties in the national and international. In addition ,the potential developments and the application on the bioactive peptides derived from the bovine whey protein hydrolysis under high hydrostatic pressure were also put forward.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期462-466,共5页
Science and Technology of Food Industry
基金
河北省山区百万亩旱地杂粮技术创新与产业化示范(08230907Z-2)
关键词
超高压
蛋白水解
Β-乳球蛋白
功能特性
high hydrostatic pressure
proteolysis
β-lactoglobulin
functional properties
