| 酪蛋白酶解改性研究进展 |
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| 引用本文： | 蔺丹华,王金水,苏银杰,高芸芳.酪蛋白酶解改性研究进展[J].农产品加工．学刊,2013(6):52-55. |
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| 作者姓名： | 蔺丹华 王金水 苏银杰 高芸芳 |
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| 作者单位： | 河南工业大学粮油食品学院;河南工业大学生物工程学院 |
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| 摘 要： | 酪蛋白酶法改性不仅可以提高人体对酪蛋白的消化吸收,其水解产物中含有许多生理活性肽。从酪蛋白的酶解方法和酶解产物功能性角度,综述了相关国内外研究进展。
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| 关 键 词： | 酪蛋白 酶法改性 酶解产物 活性肽 |
Review on Enzymatic Modification of Casein |
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| LIN Dan-hua,WANG Jin-shui,SU Yin-jie,GAO Yun-fang.Review on Enzymatic Modification of Casein[J].Nongchanpin Jlagong.Xuekan,2013(6):52-55. |
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| Authors: | LIN Dan-hua WANG Jin-shui SU Yin-jie GAO Yun-fang |
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| Institution: | 1.School of Food Science and Technology,He’nan University of Technology,Zhengzhou,He’nan 450001,China; 2.School of Biotechnology Engineering,He’nan University of Technology,Zhengzhou,He’nan 450001,China) |
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| Abstract: | Casein modified by enzyme can not only improve the rate of digestion absorption,but also its hydrolysate contains many physiological active peptides.In this paper,enzymatic methods of casein and the function of enzymolysis products are reviewed in this paper. |
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| Keywords: | casein enzymatic modification enzymolysis products active peptides |
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