乳清/乳清蛋白在发酵食品中的功能和应用:一篇综述
Xiaorong Zeng1, Yujie Wang1, Shuda Yang1
1Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China.
Food science and biotechnology
|February 19, 2024
概括
发酵乳清蛋白 (WP) 产生增强发酵食品的生物活性化合物. 这种方法增加了乳清的价值,乳制品副产品,同时减少浪费和促进健康.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 乳清是主要的乳制品副产品,主要含有乳清蛋白 (WP).
- 由于环境问题,需要有效地利用乳清和WP.
- 从乳清中开发高价值产品对于可持续性至关重要.
研究的目的:
- 审查从发酵乳清或WP中提取的活性物质.
- 要总结发酵乳清/WP在食品中的健康益处和营养影响.
- 突出乳清/WP在增值发酵食品生产中的潜力.
主要方法:
- 对乳清/WP发酵研究的文献综述.
- 在发酵过程中产生的生物活性化合物的分析.
- 对促进健康的特性和营养增强的评估.
主要成果:
- 发酵乳清/WP产生的物质具有免疫调节,代谢综合征调节,抗氧化,抗菌和抗炎作用.
- 乳清/WP改善了发酵食品的营养特征和健康益处.
- 乳清/WP作为防腐剂和生物活性化合物的来源.
结论:
- 乳清蛋白 (WP) 发酵产生有价值的生物活性化合物.
- 发酵乳清/WP增强食品的营养和健康特性.
- 在发酵食品中使用乳清/WP提供了经济和环境的好处.
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