乳清蛋白胶体物化特性的应用研究进展  

Application progress of the physico-chemical properties of whey protein colloids

作　　者：刘飞[1] 杜秉健[1] 张春月[1] 冷小京[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品安全质量检测学报》2014年第6期1577-1582,共6页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31171771);"十二五"国家科技支撑计划项目(2011BAD23B04);奶牛产业技术体系北京市创新团队~~

摘　　要：乳清蛋白是生产干酪时的一种天然副产物,是牛奶中乳蛋白的主要成分之一,它不仅具有优异的营养特性,还具有独特的胶体物化特性。本文综述了利用乳清蛋白胶体特性发展的微胶囊和可食用包装膜技术的研究进展。利用乳清蛋白的凝胶特性,在合适的条件下制备以乳清蛋白为壁材的微胶囊,可以对功能成分进行包埋并实现肠溶缓释;制备具有一定机械强度和阻隔性的可食性蛋白膜,可以运载多种功能因子,作为食品包装减缓食品中的营养流失并延长食品的货架期。Whey protein, one of the major components of milk proteins, is an essentially by-product of cheese making, which has not only excellent nutritional properties, but also unique colloidal physicochemical properties. This paper reviews the technology progress of using whey protein colloid properties in fields of the micro-capsulation and edible packaging films. The functional components can be embedded by the microcap-sule prepared with whey protein and controlled and released in enteric. The edible film, carrying a variety of functional factors, with certain mechanical strength and barrier properties prepared by whey protein could re-duce the loss of nutrients in food and extend the shelf life of food.

关 键 词：乳清蛋白 凝胶 功能因子 微胶囊 可食用膜 

分 类 号：TS206.4[轻工技术与工程—食品科学]