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减少乳清蛋白的过敏性,同时提高它们的功能性质和生物活性,使用联合酶

Lidong Pang1, Zhen Huang1, Runze Li1

  • 1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food chemistry
|March 29, 2025
PubMed
概括

结合特定的酶显著降低了乳清蛋白水解剂 (WPH) 的过敏性,并改善了功能性质. 这种双重好处增强了WPH在食品和卫生行业的应用.

关键词:
过敏性 过敏性 过敏性末端酸酶的使用方法酶性水解是一种酶性水解.作为一种外酶.功能性质 功能性质 功能性质乳清蛋白分离剂 乳清蛋白分离剂

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