乳清蛋白水解方法的比较研究

Comparison of Whey Protein Hydrolysis Methods

乳清是生产干酪及干酪素过程中获得的大量液态副产物,一度被认为无用的而被废弃,而实际上乳清中含有丰富的营养成分,其主要成分乳清蛋白的营养价值极高。乳清蛋白经水解后,不但产生了生物活性肽,而且其水解产物的乳化性、发泡性和胶凝性等也得到了提高。酶解法是水解乳清蛋白最常用的方法,但单一采用酶水解的成本较高,且耗时长。总结比较了近几年来的一些新型乳清蛋白水解方法,为乳清蛋白的水解研究提供了一些理论依据。

Whey is obtained in process of production of cheese and casein liquid by-products, once thought useless and abandoned, whey contains abundant nutrients and, in fact, the main composition of whey protein nutritional value is extremely high. After hydrolysis of whey protein, not only produce the biological active peptide, the hydrolysate of emulsification, foaming, gelling, etc, are also improved. Enzymatic hydrolysis is hydrolyzed, whey protein is the most commonly used method, but the single uses the high cost of enzyme hydrolysis, and time consuming. This study summarizes some new whey protein hydrolysis method, hydrolysis of whey protein research to provide a theoretical basis.