【摘要】 综述了酪蛋白的化学及酶法改性的方法，通过改性可以提高酪蛋白的功能性质和营养价值，从而扩大其在食品中的用途。更多还原

【Abstract】 Caseins modification methods are reviewed Improving caseins functionality properties and nutrition can be accomplished by means of modification, while can expend their food applications, caseins modification methods include chemical and enzymatic in this paper.更多还原