乳业科学与技术2026，Vol.49Issue(2)：51-62,12.DOI:10.7506/rykxyjs1671-5187-20251218-088
乳蛋白改性技术及其对功能特性影响研究进展
Recent Advances in Milk Protein Modification:Techniques and Functional Implications
摘要
Abstract
Milk protein,a crucial natural raw material in the dairy industry,possesses multiple physiological activities.However,natural milk protein has deficiencies in key functional properties such as thermal stability,solubility,and gel characteristics,which restrict its application in dairy processing.To address this issue,modulation of the molecular structure of milk protein through protein modification technology can not only enhance its basic functionalities but also explore and impart novel functional characteristics to it.This review focuses on the precise regulation of milk protein functional properties and systematically reviews four modification technologies:1)enzymatic modification such as hydrolysis and cross-linking;2)physical modification such as non-thermal processing and microencapsulation;3)chemical modification such as glycosylation,phosphorylation(dephosphorylation),and acylation(deacylation);and 4)combined modification.It discusses these technologies in terms of mechanisms,functional characteristics,and advantages and disadvantages.In light of current research progress,this article also points out that the field still faces several challenges,such as the likelihood of chemical modification causing reagent residues,the high cost of enzyme preparations,the limited effectiveness of single physical modification,and insufficient understanding of the structure-function relationship at the molecular level.Finally,it is proposed that further research should focus on developing targeted green combined modification technologies,investigating the safety and nutritional properties of modified products,and expanding the application of milk protein in high value-added special diets such as infant formula and nutritional products for the elderly,with the aim of providing a theoretical basis and technical support for promoting the high-value utilization of milk protein.关键词
乳蛋白/酶法改性/物理改性/化学改性/功能特性Key words
milk protein/enzymatic modification/physical modification/chemical modification/functional properties分类
轻工纺织引用本文复制引用
巩涵,胡非寒,陈美玲,陈潇,王君,毛学英..乳蛋白改性技术及其对功能特性影响研究进展[J].乳业科学与技术,2026,49(2):51-62,12.基金项目
"十四五"国家重点研发计划重点专项(2024YFD2100105) （2024YFD2100105）
