乳清蛋白水解物的研究进展及应用

Research Progress and Application of Whey Protein Hydrolysate

随着经济的发展,人们对营养需求越来越高,更加注重追求更高品质的蛋白质。乳清蛋白经水解后所得到的乳清蛋白水解物,因其易吸收、蛋白品质高,且含有许多生物活性肽而被广泛研究利用,成为近年研究热点。因此,本文系统的论述了乳清蛋白水解物的制备方法、生物活性及在食品中的应用,并对其今后的发展进行了展望,以利于乳清蛋白水解物的进一步开发与利用。

With the development of economy,people have higher and higher demand for nutrition,and pay more attention to the pursuit of higher quality protein.The whey protein hydrolysate obtained after hydrolysis of whey protein has been widely used and has become a research hotspot in recent years,due to its easy absorption,high protein quality and many biologically active peptides.Therefore,the preparation method of whey protein hydrolysate,its biological activity and its application in food were discussed in this article,and its future development was prospected to facilitate the further development and utilization of whey protein hydrolysates.