乳清蛋白在功能性食品开发中的应用

乳清是生产干酪时所得的一种天然副产品。随着新技术的不断开发 ,具多项功能的乳精浓缩蛋白和乳清分离蛋白已经成为普及使用的功能性食品配料。基本上 ,乳清浓缩蛋白具有胶凝、乳化、搅打起泡、持水及替代脂肪等功能特性。从乳清衍生的新型乳清分离蛋白 ,如α -乳白蛋白、乳铁蛋白、乳过氧化物酶和肽等 ,则具有生物活性或保健特性 ,受到全球广泛的关注 ,某些乳清分离蛋白的应用领域 ,更延伸到可作为天然抗菌剂、天然防腐剂和免疫增强剂。乳清中主要的蛋白质成分分别为β -乳球蛋白 (48% )、α -乳白蛋白 (19% )、蛋白酶胨 (2 0 % )。血清白…     

乳清蛋白在功能性食品开发中的应用

乳清是生产干酪时所得的一种天然副产品。随着新技术的不断开发,具多项功能的乳清浓缩蛋白和乳清分离蛋白已经成为普及使用的功能性食品配料。基本上,乳清浓缩蛋白具有胶凝、乳化、搅打起泡、持水及替代脂肪等功能特性;从乳清衍生的新型乳清分离蛋白,如ａ－乳白蛋白、乳铁蛋白、乳过氧化物酶和肽等,则具有生物活性或保健特性,受到全球广泛的关注,某些乳清分离蛋白的应用领域,更延伸到可作为天然抗菌剂、天然防腐剂和免疫增强剂。 乳清中主要的蛋白质成分分别为β-乳球蛋白（４８％）、ａ一乳白蛋白（Ｉｇ％）、蛋白酶陈（２０％）、…     

乳清蛋白在运动营养中作用

该文通过对乳清蛋白成分介绍,阐明乳清蛋白对于运动营养益处,主要表现为提高免疫力、抗氧化、防止损伤与疲劳等方面,并指出运动饮料将成为乳清综合利用一个重要方向。     

乳清蛋白在运动营养方面的作用

营养对运动员的运功能力有着重要的影响。乳清蛋白中含有多种营养成分和生物活性物质,能够起到增加肌肉力量、改善机体组成、促进快速恢复、增强免疫的作用,对提高运动成绩具有重要作用。     

大豆乳清蛋白的主要成分概述

综述了大豆乳清蛋白的组成成分及生理功能，重点论述了大豆胰蛋白酶抑制剂以及大豆血球凝集素的组成及生理活性，特别论及Bowman—Birk抑制剂的抗癌活性．     

乳清蛋白在临床肠内营养中的应用进展

论述了近年来乳清蛋白作为营养物质在临床上的应用情况,通过对其功能特性及相关应用研究的文献进行梳理,指出乳清蛋白具有比其他常见食物蛋白质更合理的氨基酸组成与更高消化率的特点,可作为优质蛋白质的来源应用于临床肠内营养支持,起到纠正负氮平衡、减缓肌肉萎缩退化、提高免疫力、促进伤口愈合等作用,改善患者营养状态。未来可就乳清蛋白在功能性食品与特殊医学用途配方食品中发挥的功能性和营养性及其相应的作用机理等方面开展深入研究,以进一步拓展乳清蛋白在医学营养上的应用。     

乳清蛋白在食品工业中的应用

乳清蛋白是生产奶酪的副产品(乳清)经浓缩而得的产品.它是一种很有营养价值的原料,并且具有许多独特的功能性质.乳清蛋白在食品工业中的应用具有广阔的前景.     

乳清蛋白在食品工业中的应用

对乳清蛋白在食品中的应用进行了简要的介绍,其中对乳清蛋白的主要组分(α- 乳白蛋白、β- 乳球蛋白、乳铁蛋白等)、功能特性(成胶性,涂层性和成膜性等)、生产技术(膜分离技术、吸附分离法、亲和色谱提纯法等)及改性方法(物理改性及酶改性)做了详细的介绍,并对我国乳清蛋白的应用前景进行了展望。     

乳清蛋白在食品工业中的应用

乳清蛋白是生产奶酪的副产品（乳清）经浓缩而得的产品。它是一种很有营养价值的原料,并且具有许多独特的功能性质。乳清蛋白在食品工业中的应用具有广阔的前景。     

乳清制品及其在肉制品中的应用

乳清制品作为优质的蛋白质来源受到人们的广泛关注,文中就乳清蛋白的主要生产工艺及其营养功能应用进行了分析探讨,并针对其在肉制品方面的特性进行了阐述。以国外肉制品生产企业应用乳清蛋白的典型产品为例,进一步阐述了目前乳清蛋白在我国肉制品行业应用的可行性和必然性     

Electrophoretic studies of chhana whey and effect of temperature and time of storage on its quality

Chhana whey contains less protein than Cheddar cheese whey, acid casein and cottage cheese whey, and the protein composition is quite different. Electrophoretic methods demonstrated that most of the proteins in chhana whey were denatured, and there was considerable variation in the protein composition between samples of chhana whey and paneer whey obtained from different sources. The effect of storage temperature and time (up to 10 h at 40°C, 50°C, 60°C, 70°C and 80°C) on the quality of chhana whey was investigated. There were no significant changes in the pH and titratable acidity in any of these cases. Electrophoretic separation showed no qualitative changes in the protein composition pattern of chhana whey after up to 10 h of storage at 70°C.     

乳清蛋白功能活性的研究

乳清蛋白是牛乳乳清中存在的一类蛋白质,其必需氨基酸种类齐全、数量充足且比例适当,是一种营养价值较高的优质蛋白,在维持机体肠道、肌肉组织的健康和补充体内的谷胱甘肽数量、抗氧化等方面有重要作用。乳清蛋白中还含有β-乳球蛋白、α-乳白蛋白、血清白蛋白、免疫球蛋白、乳铁传递蛋白以及乳过氧物酶等多种生物活性蛋白。这些物质参与构成机体非特异性防御屏障,在抗菌、抗病毒、免疫调节等方面也发挥积极作用。     

Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates

Milk serum protein concentrates (SPC) are proteins found in cheese whey that are removed directly from milk. Because SPC are not exposed to the cheese-making process, enzymatic or chemical reactions that can lead to off-flavors are reduced. The objectives of this study were to identify and compare the composition, flavor, and volatile components of 80% protein SPC and whey protein concentrates (WPC). Each pair of 80% SPC and WPC was manufactured from the same lot of milk and this was replicated 3 times. At each replication, spray-dried product from each protein source was collected. Commercial 80% WPC were also collected from several manufacturers for sensory and volatile analyses. A trained sensory panel documented the sensory profiles of the rehydrated powders. Volatile components were extracted by solid-phase microextraction and solvent extraction followed by solvent-assisted flavor evaporation with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Consumer acceptance testing of acidified 6% protein beverages made with 80% SPC and WPC produced in the pilot plant and with WPC from commercial sources was conducted. The SPC was lower in fat and had a higher pH than the WPC produced in the pilot plant or commercial WPC. Few sensory differences were found between the rehydrated SPC and WPC manufactured in this study, but their flavor profiles were distinct from the flavor of rehydrated commercial WPC. The pilot-plant WPC had higher concentrations of lipid oxidation products compared with SPC, which may be related to the higher fat content of WPC. There was a large difference in appearance between 80% SPC and WPC: solutions of SPC were clear and those of WPC were opaque. Concentrations of lipid oxidation products in commercial WPC were generally higher than those in pilot-plant SPC or WPC. Sensory profiles of the peach-flavored protein beverage included cereal, free fatty acid, and soapy flavors and bitter taste in beverages made from pilot-plant products, whereas cardboard flavors were detected in those made with commercial WPC. Consumer liking scores for the beverages made with SPC were ranked highest or equally high with beverages made with WPC for aroma, appearance, and mouthfeel, but the beverages made with SPC had lower flavor and overall liking scores compared with beverages made with 3 of the 4 WPC.     

Effects of protein and fat levels in milk on cheese and whey compositions

Bulk tank milk was standardised to six levels of fat (3·0, 3·2, 3·4, 3·6, 3·8, 4·0%) and similarly to six levels of protein, thus giving a total of 36 combinations in composition. Milk was analyzed for total solids, fat, protein, casein, lactose and somatic cell count and was used to make laboratory-scale cheese. Cheese samples from each batch were assayed for total solids, fat, protein and salt. Losses of milk components in the whey were also determined. Least squares analysis of data indicated that higher protein level in milk was associated with higher protein and lower fat contents in cheese. This was accompanied by lower total solids (higher moisture) in cheese. Inversely, higher fat level in milk gave higher fat and lower protein and moisture contents in cheese. Higher fat level in milk resulted in lower retention of fat in cheese and more fat losses in the whey. Higher protein level in milk gave higher fat retention in cheese and less fat losses in the whey. Regression analysis showed that cheese fat increased by 4·22%, while cheese protein decreased by 2·61% for every percentage increase in milk fat. Cheese protein increased by 2·35%, while cheese fat decreased by 6·14% per percentage increase in milk protein. Milk with protein to fat ratio close to 0·9 would produce a minimum of 50% fat in the dry matter of cheese.     

Preparation and composition of chhana whey powders using membrane processing techniques

Chhana is a traditional Indian product used widely in the confectionery industry. It is produced from cow's milk by a combination of heat and acid coagulation. Chhana whey contains about 6% milk solids yet the vast majority is wasted which leads to pollution problems. This study describes the chemical composition and various options for utilisation of chhana whey using membrane processes. Chhana whey powder containing 956 g kg^?1 total solids, 750 g kg^?1 lactose, 21 g kg^?1 protein. 60 g kg^?1 fat, 65 g kg^?1 ash was produced following concentration of chhana whey by reverse osmosis. Chhana whey protein concentrate powders containing 270, 350, 400 and 580 g kg^?1 protein were produced following ultrafiltration or diafiltration of chhana whey.     

乳清蛋白对婴幼儿生长发育影响的研究进展

母乳的蛋白质组成以乳清蛋白为主,乳清蛋白含有人体所需的全部必需氨基酸以及多种有利于婴幼儿生长发育的活性物质。乳清蛋白中含有α-乳白蛋白、β-乳球蛋白、免疫球蛋白、乳铁蛋白、糖巨肽等,这些活性物质在维持机体正常发育、促进肠道健康、增强免疫功能等方面有重要作用。本文综述了乳清蛋白及乳清蛋白肽与婴幼儿生长发育的研究进展。     

乳蛋白中乳清蛋白与酪蛋白组成、特性及应用的研究进展

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。     

pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk

Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation time, particle size, sedimentation, ionic calcium level, and changes in protein composition. Significant amounts of sediment were found in UHT-treated SSM at the natural pH (～6.6) and pH 7.0, whereas lower amounts of sediment were observed at pH values of 6.7 to 6.9. The proteins in the sediment were mainly κ-casein (CN)–depleted casein micelles with low levels of whey proteins regardless of the pH. Both the pH and the ionic calcium level of the SSM at all pH values decreased after UHT treatment. The dissociation levels of κ-, β-, and α_S2-CN increased with increasing pH of the SSM before and after heating. The protein content, ionic calcium level, and dissociation level of κ-CN were higher in the SSM than values reported previously in cow skim milk. These differences may contribute to the high amounts of sediment in the UHT-treated SSM at natural pH (～6.6). Significantly higher levels of κ-, β-, and α_S2-CN were detected in the serum phase after heating the SSM at pH 7.0, suggesting that less κ-CN was attached to the casein micelles and that more internal structures of the casein micelles may have been exposed during heating. This could, in turn, have destabilized the casein micelles, resulting in the formation of protein aggregates and high amounts of sediment after UHT treatment of the SSM at pH 7.0.