摘要
对大豆蛋白及其水解物添加在乳粉中部分或全部替代乳蛋白的应用情况进行阐述。首先介绍大豆蛋白在乳粉中的应用,其次阐述了大豆蛋白水解物的功能性质,并对其在消化吸收,致敏性,促进微生物生长等方面进行研究总结,最后对大豆蛋白及其水解产物在乳粉中的应用进行展望。
The application of soy protein and its hydrolysates to add some or all of the alternative milk protein in milk powder is described. Firstly, the application of soybean protein in milk powder was introduced. Secondly, the functional properties of soybean protein hydrolyzate were described. The digestion and absorption, sensitization and microbial growth were summarized. Finally, the application of soybean protein and its hydrolyzate in milk powder was prospected.
作者
杨晓婉
张娜
李雪霞
石彦国
YANG Xiaowan;ZHANG Na;LI Xuexia;SHI Yanguo(Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2018年第4期31-34,56,共5页
China Dairy Industry
基金
中国食品科学技术学会食品科技基金(2016-002)
黑龙江省博士后科研启动项目(LBH-Q15073)
哈尔滨市科技局科技创新人才研究专项资金(2016RAQXJ146)
十三五国家重大科技专项(2016YFD0400400)
黑龙江省应用技术研究与开发计划项目(GC13B203)
哈尔滨商业大学研究生创新科研项目(YJSCX2017-465HSD)
关键词
大豆蛋白
水解产物
乳粉
soy protein
hydrolyzate
milk powder
