摘要
乳清蛋白具有良好的功能性,被广泛应用在各种食品中。本文综述了乳清蛋白产品的组成成分和功能特性,以及乳清蛋白对发酵乳制品的风味、质构、益生菌生长及功能营养的影响。指出乳清蛋白在发酵乳制品中具有良好的适应性和广阔的应用前景。
The whey protein has good properties and functionality,can be used in many food product.The fermented dairy products are more and more popular and like by the consumers.This paper described the composition and functional characteristics of whey protein products and discussed the effects of whey protein on the flavor,texture,probiotic growth and nutrition change of fermented dairy.
出处
《食品研究与开发》
CAS
北大核心
2011年第8期174-177,共4页
Food Research and Development
基金
北京市科技计划项目(D101105046010002)
关键词
乳清蛋白
发酵乳
应用
whey protein
fermented dairy
application
