解析乳及乳制品中添加皮革水解蛋白问题  

Analysis of leather protein hydrolyzate in milk and dairy products

作　　者：赵洋[1] 吴颖[2] 路勇[3] 冯楠[3] 

机构地区：[1]中国皮革和制鞋工业研究院,北京100016 [2]北京市产品质量监督检验所,北京100029 [3]北京市食品安全监控中心,北京100041

出　　处：《食品工业科技》2010年第8期377-380,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(20776154);中国皮革和制鞋工业研究院项目(2009A-02)

摘　　要：我国食品安全问题日益突出,其中乳制品掺假问题也倍受关注。乳及乳制品中添加皮革水解蛋白,对乳品的生产和消费产生很大负面影响,严重阻碍行业的发展。本文对乳及乳制品掺假的原因,皮革水解蛋白的提取工艺、特性、应用、对人体健康的损害、相关禁用限用法规、检测分析方法等方面进行了系统解析。The problems of food safety are becoming more and more important,especially for adulteration in dairy products.The leather protein hydrolyzate added into milk and dairy products has very tremendous negative influence to the dairy product production and the consumption which is also a serious obstacle to development of the industry.The reasons for adulteration in milk,extraction technology,characteristics,applications,harm to health, restriction rules related as well as the testing methods of leather protein hydrolyzate were analyzed.

关 键 词：乳及乳制品 皮革水解蛋白 乳品安全 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]