聚合乳清蛋白制备及其在乳制品中的应用

Preparation of polymerized whey protein and its application in dairy products

乳清是干酪生产副产物,主要成分为乳清蛋白。乳清蛋白营养价值较高,具有良好的凝胶性、乳化性、起泡性和成膜性等理化特性。经热诱导、酸诱导、盐诱导和酶诱导等方法改性后,乳清蛋白凝胶化形成聚合乳清蛋白,具有更好的保水性、凝胶性等功能特性。文章总结乳清蛋白组成、分类及主要功能特性,介绍聚合乳清蛋白制备方法及其在乳制品中应用现状,为拓宽聚合乳清蛋白在乳制品加工过程中的应用提供参考。

Whey is a natural by-product obtained from cheese production,and its main conent is whey rpotein.Whey protein has high nutritional value,with good properties of gelation,emulsification,foaming,and film-forming.Polymerized whey protein could be induced by heat,acid,salt and enzyme,which has better water retention,gelation and other functional properties.This paper summarized the composition,classification and functional properties of whey protein,and the preparation methods and introduced the application of polymerized whey protein in dairy fields,which could provide references for expanding the application of polymerized whey protein in dairy product processing.