| 乳清蛋白热稳定性的研究 |
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| 引用本文： | 陈文亮,孙克杰,何娟.乳清蛋白热稳定性的研究[J].乳业科学与技术,2006,28(6):276-278. |
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| 作者姓名： | 陈文亮 孙克杰 何娟 |
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| 作者单位： | 光明乳业股份有限公司技术中心,上海,200072 |
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| 基金项目： | 国家科技攻关项目;上海市科技兴农科技攻关项目 |
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| 摘 要： | 本文研究了乳清蛋白在乳粉加工过程中的稳定性，探讨了乳清变性程度对乳粉生产加工和保质期的影响程度。结果表明，原料奶经过均质、杀菌、浓缩、喷雾干燥后，乳清蛋白变性率分别为6.15％、18．45％、58．4％和10．8％。在整个乳粉生产加工过程中，乳清蛋白的变性率为90％～93、8％，控制温度和时间可获得不同变性程度的乳粉。
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| 关 键 词： | 乳清蛋白 热稳定性 |
| 文章编号： | 1671-5187（2006）06-0276-03 |
| 收稿时间： | 2006-08-18 |
| 修稿时间： | 2006年8月18日 |
Study on Heat Stability of Whey Protein |
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| Chen Wenliang,Sun Kejie,He Juan.Study on Heat Stability of Whey Protein[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2006,28(6):276-278. |
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| Authors: | Chen Wenliang Sun Kejie He Juan |
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| Institution: | Technical Center of Bright Dairy Co., Ltd, Shanghai 200072, P. R. China |
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| Abstract: | The heat-stability of whey protein in the process of producing milk powder was studied and the effects of denaturalization of whey protein on the production and the shelf life of milk powder were also discussed. The results indicated that 6.15%, 18.45%, 58.4% and 10.8% respectively the denatured rate of whey protein in raw milk were during the process of homogenization, heat sterilization,concentration and spray-drying. In the process of producing milk powder the denatured rate of whey protein was 90%-93.8%. And milk powder with different denatured whey protein could be obtained by controlling temperature and time. |
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| Keywords: | whey protein heat-stability |
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