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中国精品科技期刊2020
刘爽,李眉欣,李姗姗,等. 乳清蛋白水解物的制备及对婴儿配方奶粉功能特性影响研究进展[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2024080319.
引用本文: 刘爽,李眉欣,李姗姗,等. 乳清蛋白水解物的制备及对婴儿配方奶粉功能特性影响研究进展[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2024080319.
LIU Shuang, LI Meixin, LI Shanshan, et al. Preparation of Whey Protein Hydrolysates and Their Impact on the Functional Properties of Infant Formula: A Review of Research Progress[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024080319.
Citation: LIU Shuang, LI Meixin, LI Shanshan, et al. Preparation of Whey Protein Hydrolysates and Their Impact on the Functional Properties of Infant Formula: A Review of Research Progress[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024080319.

乳清蛋白水解物的制备及对婴儿配方奶粉功能特性影响研究进展

Preparation of Whey Protein Hydrolysates and Their Impact on the Functional Properties of Infant Formula: A Review of Research Progress

  • 摘要: 乳清蛋白作为牛奶生产奶酪的副产品,是潜在的多肽和氨基酸来源,具有丰富的营养价值和药用价值。近年来,随着生物水解技术的发展,乳清蛋白肽因其独特的生物活性而备受关注。本文综述了近年来水解乳清蛋白的最新研究进展及应用,重点探讨了乳清蛋白水解物的制备方法及在婴儿配方奶粉中的应用。首先,本文概述了乳清蛋白水解物的新型制备方法,分析了化学法、酶解法和生物发酵法的优势与不足;其次,总结了乳清蛋白水解物的添加对婴儿配方奶粉乳化性能、热稳定性、黏度、储存稳定性和溶解度等理化性质及感官特性的影响;最后,探讨了乳清蛋白水解物的添加对婴儿配方奶粉在胃肠耐受性、消化率、致敏性及抗氧化性等生物活性的影响。展望了未来研究热点,尤其是在结合多组学技术手段进行活性预测与功能分析方面的应用前景,以期为乳清蛋白水解物的进一步开发及在婴儿配方食品中的应用提供新的研究思路和参考。

     

    Abstract: Whey protein, a by-product obtained during the process of cheese production from milk, serves as a promising source of bioactive peptides and essential amino acids, offering significant nutritional and therapeutic potential. In recent years, advancements in biocatalytic hydrolysis technique have brought significant attention to whey protein peptides, mainly due to their distinct and beneficial biological activities. The current review enlightens about recent advancements in the research and utilization of hydrolyzed whey proteins, with particular emphasis on the methods used for the preparation of whey protein hydrolysates and their application in infant formula formulations. The manuscript initially presents innovative methodologies for preparing whey protein hydrolysates and systematically investigates the benefits and limitations of chemical, enzymatic, and bio-fermentation approaches. Moreover, the impact of incorporating whey protein hydrolysate on the physicochemical characteristics and sensory properties of infant formula, including emulsification capacity, thermal stability, viscosity, storage stability, and solubility, was comprehensively evaluated. Eventually, the impact of whey protein hydrolysate supplementation on the bioactivities of gastrointestinal tolerance, digestibility, allergenicity, and antioxidant properties of infant formulas was carefully investigated. Future research aspects emphasize the potential of whey protein hydrolysates, particularly in activity prediction and functional analysis when integrated with multi-omics approaches. Such efforts aim to generate innovative insights and references that can drive the advancement and application of whey protein hydrolysates in infant formula development.

     

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