Research Progress and Application of Whey Protein Hydrolysate

SUN Jing-zhu; ZHAO Li-shuang; LIU Li-bo; LI Chun

doi:10.13386/j.issn1002-0306.2019.01.056

SUN Jing-zhu, ZHAO Li-shuang, LIU Li-bo, LI Chun. Research Progress and Application of Whey Protein Hydrolysate[J]. Science and Technology of Food Industry, 2019, 40(1): 316-320,325. DOI: 10.13386/j.issn1002-0306.2019.01.056

Citation:

Research Progress and Application of Whey Protein Hydrolysate

Graphical Abstract

Abstract

Abstract

With the development of economy,people have higher and higher demand for nutrition,and pay more attention to the pursuit of higher quality protein. The whey protein hydrolysate obtained after hydrolysis of whey protein has been widely used and has become a research hotspot in recent years,due to its easy absorption,high protein quality and many biologically active peptides. Therefore,the preparation method of whey protein hydrolysate,its biological activity and its application in food were discussed in this article,and its future development was prospected to facilitate the further development and utilization of whey protein hydrolysates.

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Research Progress and Application of Whey Protein Hydrolysate

Abstract

Catalog

Export File

Citation

Format

Content