【作者】 孔繁华； 康世墨； 杨梅； 曹雪妍； 郑艳； 岳喜庆；

【Author】 Kong Fanhua;Kang Shimo;Yang Mei;Cao Xueyan;Zheng Yan;Yue Xiqing;College of Food Science,Shenyang Agricultural University;College of Agriculture and Biology,Shanghai Jiaotong University;

【机构】 沈阳农业大学食品学院； 上海交通大学农业与生物学院；

【摘要】 作为在牛奶中含量丰富且具有优异功能性质的全价蛋白质,乳清蛋白在营养学界具有很高的"人气"。乳清蛋白的营养和功能特征受其结构和生物学功能的影响,其中重要的生物学功能之一就是能够转运配体和微量元素。在日常饮食中,乳清蛋白常与各种食品功能因子如多酚、多糖、维生素等共同摄入并共存于人体内,难免相互影响或者相互作用。多项研究证明该相互作用能显著提高功能因子的物理和化学稳定性以及改变蛋白质的结构和功能特性,从而扩展二者在食品工业中的应用范围。因此本文综述了乳清蛋白与食品功能因子之间的相互作用,并阐述了相互作用对二者的影响及相关应用,为深入研究食品加工过程中功能营养成分之间的相互作用与功能性变化提供理论基础。更多还原

【Abstract】 As a full-price protein that is rich in milk and has excellent functional properties,whey protein(WP) has a high’popularity’ in the nutrition field.The nutritional and functional characteristics of WP are affected by its structure and biological functions.One of the important biological functions is the ability to transport ligands and trace elements.In the daily diet,WP is often taken together with various food functional factors such as polyphenols,polysaccharides,vitamins,and coexist in the human body,and it is inevitable that they will influence or interact with each other.A number of studies have proved that these interactions can significantly improve the physical and chemical stability of functional factors and change the structure and functional properties of proteins,thereby expanding the scope of application of the two in the food industry.Therefore,this article reviewd the interactions between WP and food functional factors,and explained the impact of the interaction on the two and related applications in food industry,so as to provide a theoretical basis for the in-depth study of the interactions and functional changes of functional nutrients during food processing.更多还原