乳清蛋白改性研究进展

乳清蛋白是动物乳中的一种优质蛋白质，具有丰富的营养价值和独特的生理功能。天然乳清蛋白性质极不稳定，为使乳清蛋白得到高效利用，衍生出许多各具特色的改性方法。本文综述了利用物理方法、生物方法、化学方法及新技术改性乳清蛋白的研究进展。物理方法主要包括热处理、高压处理、微波辐照处理、超声处理、超临界二氧化碳流体处理和低温等离子体处理等；生物方法主要包括酶法水解和酶法交联处理两种；化学方法包括磷酸化、糖基化、酰化、去酰胺、酸调处理等。此外，本文总结了不同改性方法的作用机制及其对乳清蛋白性质的影响，同时展望了乳清蛋白改性技术的应用及发展趋势。

Advances in Modification of Whey Proteins

Whey protein is a high-quality protein in milk, with rich nutritional value and unique physiological functions. Natural whey protein is extremely unstable. In order to make efficient use of whey protein, many modification methods have been developed each with its unique characteristics. This paper reviews the physical, enzymatic and chemical methods as well as new techniques to modify whey protein. The physical methods mainly include heating, high-pressure processing, microwave, ultrasonic, supercritical carbon dioxide fluid and low-temperature plasma. The enzymatic methods mainly include enzymatic hydrolysis and enzymatic cross-linking. The chemical methods include phosphorylation, glycosylation, acylation, deamidation and acidification. This article summarizes the mechanisms of the various modification methods and their impact on the properties of whey protein, and discusses future trends in the application and development of whey protein modification techniques.