| 食品中乳蛋白的重要作用 |
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| 引用本文： | 夏文水 Sindayikengera Severin.食品中乳蛋白的重要作用[J].食品与生物技术学报,2005,24(6):100-105. |
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| 作者姓名： | 夏文水 Sindayikengera Severin |
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| 作者单位： | 江南大学,食品科学与安全教育部重点实验室,江苏,无锡,214036 |
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| 基金项目： | 国家“九五”技术创新项目计划（工业性试验）（编号1997-17）资助课题. |
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| 摘 要： | 乳蛋白具有许多令人关注的特性，包括营养、理化、功能、工艺、生理保健等特性．被广泛地应用于乳制品、乳饮料和保健食品等．作者首先介绍了乳蛋白的一些特性，然后描述了富含蛋白质的主要乳制品，包括产量较大的干酪、乳粉和产量较小的特殊制品如酪蛋白和乳清蛋白制品．
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| 关 键 词： | 酪蛋白 乳清 干酪 乳粉 液态乳 婴儿配方奶粉 酸奶 |
| 文章编号： | 1673-1689（2005）06-0100-06 |
| 收稿时间： | 2005-09-06 |
| 修稿时间： | 2005-10-15 |
Significance of Milk Proteins in Food |
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| XIA Wen-shui,Sindayikengera S verin.Significance of Milk Proteins in Food[J].Journal of Food Science and Biotechnology,2005,24(6):100-105. |
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| Authors: | XIA Wen-shui Sindayikengera S verin |
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| Affiliation: | Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Milk proteins have many attrative nutritional, physico-chemical, functional, technological, physiological and even nutraceutical properties. They are used in many different food products, ranging from dairy products to beverages, dietary and medical products. This paper introduced the characteristics of some milk proteins in the first and then described the principal protein-riched dairy products, ranging from large-volumed products such as cheese and milk powders to small-volumed and specialized products such as casein and whey protein products. |
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| Keywords: | casein whey cheese milk powders liquid milk infant formulae yogurt- |
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