乳清蛋白_化工百科

中文名	浓缩乳清蛋白
英文名	Whey protein concentrate
别名	乳清蛋白浓缩乳清蛋白浓缩乳清蛋白80
英文别名	Whey protein concentrate
存储条件	2-8℃
物化性质	性质乳清蛋白是均一性、流动性好的淡黄色粉末
下游产品	乳清盐
参考资料展开查看	1. 黎芳滕文韶刘野等. 3种功能性蛋白对淀粉-面筋重组面团流变学特性及馒头品质的影响[C]// 中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛. 2020:108-116. 2. 肖瑜杨新标林楠郑明珠刘景圣.不同蛋白质对大黄米淀粉老化特性的影响[J].食品科学 2020 41(16):45-51. 3. 孙婉婷杨芸芸任元海等. 不同贮藏环境下全营养医用配方食品稳定性及流变性评价[J]. 食品工业科技 2020(16):21-25. 4. 岳鑫, 包怡红. 基于荧光及紫外光谱法对红松种鳞多酚与乳清蛋白相互作用的研究%Interaction between the Polyphenols from Pinus koraiensis Seeds Scales and Whey Protein Studied by Fluorescence and Ultraviolet Spectroscopy[J]. 现代食品科技, 2019, 035(007):114-120. 5. 宗金环, 姜丽君, 张东亮. 壳聚糖-乳清蛋白-原花青素复合膜制备及性质鉴定[J]. 食品工业, 2019(7). 6. 黎芳, 王子靖海, 李欣萍,等. 环境因素对3种功能性蛋白物性的影响[J]. 食品科技, 2018, 043(003):64-68. 7. 王鑫, 赵磊, 郝帅,等. 矢车菊素-3-葡萄糖苷与四种乳蛋白相互作用的研究[J]. 食品工业科技, 2018, v.39;No.409(17):7-14+21. 8. 赵倩如, 朱丽英, 赵权宇,等. 高效液相色谱法测定乳清蛋白中的α乳白蛋白和β乳球蛋白及其改性降敏[J]. 生物加工过程 2020年18卷4期, 536-543页, ISTIC BP, 2020. 9. 徐群英赵锦妆.1种果胶为基质的脂肪替代物的制备[J].中国食品学报 2020 20(06):181-187. 10. 钱柳米亚妮陈雷等. 乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备[J]. 食品科学 2020 v.41;No.623(10):23-29. 11. 罗艳华, 王全杰, 陈沛海,等. 蛋白水解物水解度测定方法的研究[J]. 皮革与化工, 2017, 02:32-37. 12. 何荣军,刘高丹,项群然,孙培龙.黑木耳寡糖在嗜酸乳杆菌微胶囊中的作用[J].浙江工业大学学报,2020,48(05):508-513. 13. Zhang, Minghao, et al. "Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation." Journal of the Science of Food and Agriculture 101.2 (2021): 659-665.https://doi.org/10.1002/jsfa.10678 14. Zheng, Mingzhu, et al. "Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch." International Journal of Food Science & Technology 55.2 (2020): 776-784.https://doi.org/10.11 15. Zang, Zhihuan, et al. "Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study." Food Chemistry 336 (2021): 127700.https://doi.org/10.1016/j.foodchem.2020.127700 16. Shengxiang Gong, Chengyu Yang, Jianhua Zhang, Ying Yu, Xinzhe Gu, Wenhui Li, Zhengwu Wang, Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein, Food Hydrocolloids, Volume 111, 2021, 106223, ISSN 0268-005X, https:// 17. Minghao Zhang, Haiyue Sun, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu, Zhiqiang Cheng, Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption, Food Chemistry, Volume 3 18. Liu, Zhuzhu, et al. "Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin." Food Hydrocolloids 103 (2020): 105619.https://doi.org/10.1016/j.foodhyd.2019.105619 19. Huang, Yukai, et al. "Development and characterization of an edible chitosan–whey protein nano composite film for chestnut (Castanea mollissima Bl.) preservation." Journal of Food Science 85.7 (2020): 2114-2123.https://doi.org/10.1111/1750-3841.15174 20. [IF=8.198] Xin Fan et al."A Nanoprotein-Functionalized Hierarchical Composite Air Filter."Acs Sustain Chem Eng. 2018;6(9):11606–11613 21. [IF=9.147] Shengxiang Gong et al."Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein."Food Hydrocolloid. 2021 Feb;111:106223 22. [IF=7.514] Minghao Zhang et al."Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption."Food Chem. 2020 Aug;322:126772 23. [IF=6.953] Ping Shao et al."Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface."Int J Biol Macromol. 2019 Jul;133:466 24. [IF=6.057] Lu Wang et al."Real-time monitoring of immunoglobulin G levels in milk using an ordered porous layer interferometric optical sensor."Talanta. 2022 Jan;237:122958 25. [IF=4.952] Yihan Liu et al."Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein."Lwt Food Sci Technol. 2019 Dec;116:108559 26. [IF=3.638] Minghao Zhang et al."Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation."J Sci Food Agr. 2021 Jan;101(2):659-665 27. [IF=3.167] Yuliu Wang et al."Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions."J Food Sci. 2020 Nov;85(11):3797-3805 28. [IF=3.167] Yukai Huang et al."Development and characterization of an edible chitosan–whey protein nano composite film for chestnut (Castanea mollissima Bl.) preservation."J Food Sci. 2020 Jul;85(7):2114-2123 29. [IF=10.435] Hong Liping et al."A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products."J Nanobiotechnol. 2022 Dec;20(1):1-12 30. [IF=6.475] Lei Cui et al."Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis."FOOD RESEARCH INTERNATIONAL. 2022 Jun;156:111339

乳清蛋白 - 用途与合成方法

浓缩乳清蛋白是一种从乳清中提取的富含蛋白质的产品。它具有许多重要的用途。

其次，浓缩乳清蛋白也广泛用于体育营养补充剂。许多健身爱好者和运动员经常使用浓缩乳清蛋白作为增加肌肉质量和促进康复的补充剂。

浓缩乳清蛋白的合成方法，一般是通过以下流程来完成的：

乳清分离：乳清是从牛奶中分离出来的液态部分。将牛奶进行离心分离，将乳清与牛奶中的其他组分分开。

过滤：将乳清通过微孔过滤膜进行过滤，以去除较大的颗粒和杂质。

浓缩：采用浓缩方法，如减压蒸发、逆渗透等，将乳清中的水分去除，从而浓缩蛋白质含量。

清洁和杀菌：通过热处理或其他杀菌方法，确保乳清产品的卫生质量。

干燥：将浓缩乳清蛋白在低温或喷雾干燥器中进行干燥，以形成粉末状的浓缩乳清蛋白产品。

最后更新：2024-04-09 21:54:55

乳清蛋白的下游产品

乳清盐

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乳清蛋白 ACID VIOLET 49 5-NIPA Auriculin A (E)-6-bromo-3-(6-bromo-1-octyl-2-oxoindolin-3-ylidene)-1-octylindolin-2-one 2,2-Dihydroxy-5-methoxyindane-1,3-dione 90207-18-4 radium atom 2-acetyloxyethyl-trimethyl-ammonium 1255644-51-9

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乳清蛋白

浓缩乳清蛋白(Whey protein concentrate)

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乳清蛋白 - 用途与合成方法

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