食品科学2026，Vol.47Issue(2)：357-365,9.DOI:10.7506/spkx1002-6630-20250828-189
乳清蛋白热稳定性改性技术及评价研究进展
Research Progress on the Improvement and Evaluation of the Heat Stability of Whey Protein
摘要
Abstract
Whey protein(WP),an important protein in dairy products,is rich in amino acids and bioactive peptides,and possesses high nutritional value.However,its poor thermal stability leads to issues such as protein denaturation,precipitation,and oxidation under high-temperature and high-concentration conditions,which limit its application in functional foods,dietary supplements,foods for special medical purpose,and other related fields.Therefore,enhancing the thermal stability of WP has become particularly important.This paper reviews recent advances in physical,chemical,and biological modification techniques,as well as the application of molecular chaperones in improving the thermal stability of WP,and summarizes the key indicators to evaluate its thermal stability and degree of denaturation and aggregation.It also discusses the potential application value and development prospects of thermally stabilized WP in food,pharmaceutical,and other industries.关键词
乳清蛋白/热稳定性/改性技术/热稳定性评价指标Key words
whey protein/thermal stability/modification technologies/thermal stability indices分类
轻工纺织引用本文复制引用
董暄,逄晓阳,路茹青,王筠钠,于景华,吕加平,张书文,李红娟..乳清蛋白热稳定性改性技术及评价研究进展[J].食品科学,2026,47(2):357-365,9.基金项目
云南省重大专项(202402AE090033) （202402AE090033）
克拉玛依市重点研发计划项目(2024zdyf0007) （2024zdyf0007）
国家奶牛产业技术体系项目(CARS-36) （CARS-36）
