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乳蛋白浓缩物加工特性及其应用研究进展 被引量：5

The Functionality and Application of Milk Protein Concentrate
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摘要 乳蛋白浓缩物是近年来新兴的乳蛋白制品,其高蛋白低乳糖含量使其呈现出较好的加工特性。但是目前关于乳蛋白浓缩物加工特性的评价系统的研究还较少。综述了乳蛋白浓缩物各个加工特性的评价方法,为企业在MPC生产中更好的控制其质量提供依据。 Milk protein concentrate （MPC） is a newly developed milk protein product with high protein and less lactose content. MPC presents good functionality as an ingredient in food processing. There are several researches on the evaluation of MPC functionality. This review focuses on the evaluation of MPC functionality with different methods, which can provide consultation for the MPC processing.
作者 孙颜君
机构地区 乳业生物技术国家重点实验室 光明乳业股份有限公司乳业研究院
出处 《食品工业》 北大核心 2014年第7期210-215,共6页 The Food Industry
基金 国家科技支撑计划课题(2013BAD18B00)
关键词 乳蛋白浓缩物(MPC) 加工特性 评价方法 应用 milk protein concentrate （MPC） functionality evaluation application
分类号 TS252.5 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献35

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同被引文献32

  • 1王丽霞,庞杰.魔芋葡甘聚糖不可逆凝胶研究进展及相关问题[J].食品安全质量检测学报,2012,3(5):387-391. 被引量：11
  • 2夏文水,Sindayikengera Séverin.食品中乳蛋白的重要作用[J].食品与生物技术学报,2005,24(6):100-105. 被引量：10
  • 3Xuezhu Du,Jing Li,Jian Chen,Bin Li.Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan[J]. Food Research International . 2011 (1)
  • 4Jinjin Liu,Kunkun Zhu,Ting Ye,Shaolong Wan,Yuntao Wang,Dan Wang,Bin Li,Chao Wang.Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Research International . 2013 (2)
  • 5Sara Ghorbani Gorji,Elham Ghorbani Gorji,Mohammad Amin Mohammadifar.Effect of p H on turbidity,size,viscosity and the shape of sodium caseinate aggregates with light scattering and rheometry. Journal of Food Science and Technology . 2015
  • 6J Wang,Li Deng,Yin Li,X Xu,Yi Gao,Nahimana Hilaire,H Chen,Z Jin,Jin Moon Kim,L He.Konjac Glucomannan as a Carrier Material for Time--Temperature Integrator. Food Science and Technology International . 2010
  • 7Ko? Mehmet,Ko? Banu,Susyal Gonca,Yilmazer Melike Sakin,Ba?datl?o?lu Neriman,Kaymak-Ertekin Figen.Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan. Journal of food science . 2012
  • 8S.A.Ponomareva,V.V.Golovchenko,O.A.Patova,et al.Comparative analysis of the spectrophotometric methods of the protein amount determination in the pectic polysaccharide samples. Russian Journal of Bioorganic Chemistry . 2015
  • 9Hao Qin,Peng Xu,Cunliu Zhou,et al.Effects of lArginine on water holding capacity and texture of heatinduced gel of salt-soluble proteins from breast muscle. LWT-Food Science and Technology . 2015
  • 10Wenjie Jian,Ka-Chai Siu,Jian-Yong Wu.Effects of p H and temperature on colloidal properties and molecular characteristics of Konjac glucomannan. Carbohydrate Polymers . 2015

引证文献5

二级引证文献14

食品工业
2014年 第7期

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