食品科学与人类健康（英文）2026，Vol.15Issue(7)：3142-3155,14.DOI:10.26599/FSHW.2025.9250644
Preparation and functional properties of low-phenylalanine casein polypeptides
Preparation and functional properties of low-phenylalanine casein polypeptides
Qiqi Bian 1Lijia Chen 1Wenjie Zhang 1Zhengquan Wang 2Xichang Wang 2Jian Zhong3
作者信息
- 1. Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China||Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200135,China||Medical Food Laboratory,Shanghai Institute for Pediatric Research,Shanghai 200092,China||National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China
- 2. National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China
- 3. Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China||Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200135,China||Medical Food Laboratory,Shanghai Institute for Pediatric Research,Shanghai 200092,China||National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China||Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area,Shanghai 201306,China
- 折叠
摘要
关键词
Alkaline protease/Amino acid removal/Antioxidant properties/Flavourzyme/Molecular weightKey words
Alkaline protease/Amino acid removal/Antioxidant properties/Flavourzyme/Molecular weight引用本文复制引用
Qiqi Bian,Lijia Chen,Wenjie Zhang,Zhengquan Wang,Xichang Wang,Jian Zhong..Preparation and functional properties of low-phenylalanine casein polypeptides[J].食品科学与人类健康（英文）,2026,15(7):3142-3155,14.基金项目
This research has been supported by research grants from the National Natural Science Foundation of China(32272338)and Shanghai Municipal Three-Year Action Plan for Strengthening the Construction of Public Health System(2023-2025)Discipline Leader Project(GWVI-11.2-XD19). （32272338）
