1) whey protein
乳清蛋白质
1.
The recent progresses of isolation,modification,physical and chemical properties,biological characteristics,and health-maintaining functions of whey protein were summarized.
本文综述了乳清蛋白质分离、改性技术的最新进展,乳清蛋白质的理化和生物学特性,乳清蛋白质的功能性及应用开发的前景。
2) Whey protein
乳清蛋白
1.
Determination of α-lactalbumin and β-lactoglobulin in whey protein by SDS-PAGE electrophoresis;
SDS-PAGE电泳测定乳清蛋白方法的研究
2.
The functional ingredients of whey protein and the major application;
乳清蛋白的功能成分及其主要应用
3.
Effect of fat replacers from whey protein on the quality of ice cream;
以乳清蛋白为基质的脂肪替代品对冰淇淋品质的影响
3) whey protein denaturation test
乳清蛋白质变性试验
4) milk protein
乳蛋白质
1.
The properties of the enzymatic hydrolysis of milk protein are discussed.
初步探讨了乳蛋白质酶水解特性，得出了最佳酶及酶解条件：乳蛋白质在ｐＨ值８、温度４０℃条件下加入６０００Ｕ／ｇ胰蛋白酶，水解时间１２０ｍｉｎ，乳蛋白质水解的效果最好。
2.
Nowadays,many kinds of ACE-inhibitory peptides have been derived from milk proteins.
目前已从乳蛋白质中分离出多种ACE抑制肽。
5) lactoprotein
[英][,læktəʊ'prəʊti:n] [美]['lækto'protin]
乳蛋白质
1.
Discussion on the affecting factors in Lactoprotein's production;
乳蛋白质加工过程中影响因素的探讨
6) whey polypeptides
乳清蛋白肽
1.
Preparation of whey polypeptides and its effects on scavenging hydroxyl radicals;
乳清蛋白肽的制备及羟自由基的清除作用
补充资料：乳清
分子式：
CAS号：
性质：见血清
CAS号：
性质：见血清
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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