糖基化反应对乳清蛋白功能特性影响的研究进展

Research Progress on the Effect of Glycosylation on the Functional Properties of Whey Protein

牛乳中蛋白质主要由酪蛋白和乳清蛋白组成,乳清蛋白相较于酪蛋白更容易被人体消化吸收,因此具有较高的营养价值。由于乳清蛋白物理化学特性的局限性,对其进行改性以提高乳清蛋白的功能特性成为新的研究热点。糖基化改性作为一种简单、绿色、有效的蛋白质改性方法,广泛应用于乳清蛋白改性研究中。文章主要总结了糖基化反应对乳清蛋白起泡性和泡沫稳定性、乳化性以及抗氧化活性等功能特性的影响,为后续乳清蛋白更广泛地应用提供新的思路。

The protein in milk is mainly composed of casein and whey protein.Compared with casein,whey protein has great advantage in digestion and absorption.However,the limitation of whey protein due to its physical and chemistry properties,the modification of whey protein to improve its function has become a new research hotspot.As for a easy,green and effective modification method,glycosylation was extensive used in whey protein modification.In this paper,the effect of glycosylation on the foaming and foam stability,emulsifying and antioxidant activity of whey protein were summarized.And it aims to provide new ideas for the further application of whey protein.