中国食品添加剂2026，Vol.37Issue(6)：151-160,10.DOI:10.19804/j.issn1006-2513.2026.6.018
基于乳清的乳糖制备及检测研究进展
Research progress on the preparation and detection of whey-based lactose
周佳鈺 1李新阳 1王蓓1
作者信息
- 1. 北京工商大学食品与健康学院,北京 100048
- 折叠
摘要
Abstract
As the main component of whey,lactose exhibits multiscale characteristics—such as crystal form,crystallinity,and particle morphology—that strongly influence its flowability and processing behavior.This review systematically summarized the technical routes for producing lactose from whey,represented by membrane separation and crystallization methods,and comprehensively sorted out the detection methods for lactose content in dairy-based foods and the multi-scale characterization methods of crystalline lactose.The application features and relative advantages of analytical techniques such as differential scanning calorimetry and X-ray diffraction in the identification of lactose crystal forms,measurement of crystallinity,and assessment of crystallization behavior were discussed in depth.By integrating technical insights with industrial applications,this article aims to provide a comprehensive reference for optimizing production processes and improving quality assessment standards in the deep processing of dairy products.关键词
乳糖/制备工艺/晶型/结晶度/研究进展Key words
lactose/preparation process/crystal form/crystallinity/research progress分类
轻工纺织引用本文复制引用
周佳鈺,李新阳,王蓓..基于乳清的乳糖制备及检测研究进展[J].中国食品添加剂,2026,37(6):151-160,10.
