乳蛋白中乳清蛋白与酪蛋白组成、特性及应用的研究进展

Research Progress on Composition,Characteristics and Applications of Whey Protein and Casein in Milk Protein

摘要: 乳清蛋白和酪蛋白是乳蛋白的主要组成成分,具有很高的营养价值。本文从乳中的乳清蛋白与酪蛋白出发,阐述了牛、羊等乳中乳清蛋白和酪蛋白的组成,并分别分析了乳清蛋白和酪蛋白的功能及其相关应用,综述了有关乳清蛋白和酪蛋白的新产品开发及综合利用,以期对乳中蛋白营养价值综合利用提供相应依据,为乳业相关企业及相关专业研究人员提供参考。

Abstract: Whey and casein protein are the main components of milk protein and have high nutritional value. Starting from the whey and casein protein in milk,the composition and function of whey and casein proteinin milk of cattle,goat and so on are elaborated. The new product development and comprehensive utilization of whey and casein protein in milk are summarized,in order to provide a basis for the comprehensive utilization of protein nutritional value in milk,and provide a reference for dairy related enterprises and relevant professional researchers.