摘要
乳清蛋白是生产干酪过程中的一种副产品,被广泛用于食品中。由于乳清蛋白有良好的凝胶特性,因此凝胶制备工艺被广泛研究。以WPC-80乳清分离蛋白粉为研究对象,研究了不同蛋白浓度、p H值、微波功率、微波温度、微波时间对WPC-80蛋白凝胶特性的影响,为婴幼儿配方乳粉生产企业前处理工艺参数的确定提供参考。
Whey protein is a by-product in cheese production process, and is widely used in food. Whey protein has the excellent gel properties, so the gel preparation technology has been widely studied. The impacts of protein concentration, pH, microwave temperature, microwave power and microwave time on the protein gel properties of WPC-80 whey protein were studied, and the reference for infant formula powder production enterprises before the determination of process parameters was provided.
出处
《中国乳业》
2016年第5期69-73,共5页
China Dairy
关键词
微波
乳清蛋白
凝胶
microwave
whey protein
gel
