| 水解乳清蛋白工艺流程的研究 |
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| 引用本文： | 张俊英,孟艳琴,杨建华,张做林. 水解乳清蛋白工艺流程的研究[J]. 乳业科学与技术, 2011, 34(2): 55-57 |
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| 作者姓名： | 张俊英 孟艳琴 杨建华 张做林 |
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| 作者单位： | 1. 内蒙古鄂尔多斯市农牧学校,内蒙古鄂尔多斯,014300
2. 内蒙古伊利集团液态奶事业部锡林浩特伊利乳品有限责任公司,内蒙古锡林郭勒,026000 |
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| 摘 要： | 本文以降低乳清蛋白(WPC80)中的主要过敏原为依据,研究了乳清蛋白的水解工艺流程,并详细陈述了加热、pH值对水解产物过敏原含量的影响,以及沸水浴时间对灭酶活的影响等加工处理方法对牛乳过敏原的影响,对开发无过敏或低过敏的乳制品具有一定指导作用。
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| 关 键 词： | 乳清蛋白 过敏原 蛋白酶A 水解工艺 |
Hydrolysis Processing Research of Whey Protein |
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| Zhang Junying,Meng Yanqin,Yang Jianhua,Zhang Zuolin. Hydrolysis Processing Research of Whey Protein[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2011, 34(2): 55-57 |
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| Authors: | Zhang Junying Meng Yanqin Yang Jianhua Zhang Zuolin |
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| Affiliation: | 1 Inner Mongolia Ordos Farming school, Ordos of Inner Mongolia 014300, China; 2 Mongolia YILI group Liquid milk division Xilinhaote Dairy Co., Ltd, Xilinhaote of Inner Mongolia 026000, China) |
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| Abstract: | The hydrolysis processing of whey protein based on the decreasing of the major allergens in the whey protein （WPC80） was studied in this paper. The effects of processing methods on the milk allergens like the impacts of heating and pH on the allergen contents in hydrolysates as well as the boiling time on eliminating enzyme activities were reviewed in detail. All of these informations are favorable for producing non-allergenic or hypoallergenic dairy products. |
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| Keywords: | whey protein allergens protease A hydrolysis processing |
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