食品工业科技Issue(10)：462-466,5.
超高压对牛乳清蛋白水解影响的研究进展
Review of the study on bovine whey protein hydrolysis under high hydrostatic pressure
摘要
Abstract
This paper reviewed mainly the research progress in the effects of high hydrostatic pressure on the hydrolysis of bovine whey protein and its functional properties in the national and international. In addition ,the potential developments and the application on the bioactive peptides derived from the bovine whey protein hydrolysis under high hydrostatic pressure were also put forward.关键词
超高压/蛋白水解/β-乳球蛋白/功能特性Key words
high hydrostatic pressure/proteolysis/β-lactoglobulin/functional properties分类
轻工纺织引用本文复制引用
盛小波,木泰华..超高压对牛乳清蛋白水解影响的研究进展[J].食品工业科技,2011,(10):462-466,5.基金项目
基金项目：河北省山区百万亩旱地杂粮技术创新与产业化示范（08230907Z-2）. （）
