乳业科学与技术2024，Vol.47Issue(3)：71-79,9.DOI:10.7506/rykxyjs1671-5187-20240415-024
加工后牛乳β-乳球蛋白的功能特性变化及应用研究进展
Research Progress on Functional Properties Changes and Application of Processed Milk β-Lactoglobulin
摘要
Abstract
Milk β-lactoglobulin,the major protein in whey protein,possesses a unique molecular structure that provides binding sites for many ligands,endowing it with versatile functional properties including gelation,emulsification,and foaming.Hence,it has a broad application prospect.This paper first introduces the molecular structure,ligand binding sites,gelation,emulsification,and foaming properties of β-lactoglobulin.Then,it discusses the effect of several main processing methods including heat treatment,high-pressure processing,pulsed electric field treatment,and ultraviolet radiation induction on the properties of β-lactoglobulin.Finally,it elucidates the application of β-lactoglobulin in food processing,nanomaterials and basic research,aiming to provide a theoretical and scientific reference for promoting the industrial application of β-lactoglobulin in the food industry and other related industries.关键词
牛乳β-乳球蛋白/分子结构/功能特性/加工方式Key words
milk β-lactoglobulin/molecular structure/functional properties/processing methods分类
轻工纺织引用本文复制引用
牛娇娇,邱毓,李欣,陈红兵..加工后牛乳β-乳球蛋白的功能特性变化及应用研究进展[J].乳业科学与技术,2024,47(3):71-79,9.基金项目
广东省重点领域研发计划项目(2022B0202030002) （2022B0202030002）
食品科学与技术国家重点实验室自由探索资助课题项目(SKLF-ZZB-202120 （）
SKLF-ZZB-202318) （）
